1/2 c. butter
1 c. cubed cheese
4 c. soft bread crumbs
1 can (16 oz.) asparagus (or frozen or fresh)
2 c. of cubed chicken
1 can cream of chicken soup
1/2 c. milk

Melt butter and pour over cubed cheese and bread cubes. Put half the mixture on bottom of buttered casserole. Put drained asparagus on top, then cubed chicken on asparagus, mix can of cream of chicken soup with milk; then pour over chicken. Add remaining bread cubes on top. Bake at 350 degrees F. for 1 hour. Do not cover casserole.