2 (15 oz.) cans asparagus spears, drained and divided
2 (17 oz.) cans sm. English peas, drained
1 (8 oz.) can sliced water chestnuts, drained
1 (4 oz.) can sliced mushrooms, drained
1 (10 3/4 oz.) can cream of chicken soup, undiluted
3/4 c. shredded cheddar cheese (3 oz.)
2 tbsp. minced onion
1 c. soft bread crumbs
2 tbsp. butter, melted

Arrange half of asparagus spears in a lightly greased 12 x 8 x 2 inch baking dish. Combine peas and next 5 ingredients, stirring gently. Spoon half of mixture over asparagus. Repeat layers.

Combine bread crumbs and butter; sprinkle over pea mixture. Bake uncovered at 350 degrees for 20 minutes or until thoroughly heated. Serves 10.