1 can asparagus tips (14 oz.)
1 can cream of chicken soup
1/2 cup milk
2 cups toasted bread crumbs
2 boiled eggs, sliced
2 slices American cheese

Alternate each layer 1 cup bread crumbs, 1/2 can of asparagus tips, 1 sliced egg and 1 slice of cheese broken in small pieces. Repeat each layer. Pour cream of chicken soup, to which milk has been added, over casserole.

Bake in oven at 425°F for 30 to 40 minutes.