2 cans asparagus -- drained

2 to 4 chicken breasts -- cooked, chopped

2 cans cream of chicken soup -- (10 3/4 oz)

1 cup mayonnaise

1 tablespoon lemon juice

1 cup shredded Cheddar cheese

1 cup bread crumbs, or cracker crumbs

Layer asparagus in buttered 9 x 13-inch pan; layer chicken. Mix soup, mayonnaise, and lemon juice; pour over chicken and asparagus.

Top with cheese and bread crumbs. Bake at 350� F. for 30 to 40 minutes.

Serves 6