3 cans asparagus, long stalk, drained
4 chicken breasts, cooked & boned
2 cans condensed cream of chicken soup
3/4 c. mayonnaise
1 tsp. lemon juice
1/2 c. sharp cheese, shredded
1 c. soft bread crumbs
1 tbsp. butter, melted

Arrange asparagus spears in greased 12 x 7 1/2 x 2 inch baking dish. Layer chicken on top of asparagus. Combine soup, mayonnaise and lemon juice. Pour over chicken and asparagus. Sprinkle with cheese. Combine bread crumbs and butter, sprinkle over all. Bake at 350 degrees for 35 minutes. 8-10 servings.