1 1/2 cup chicken, cooked and cubed
1 can mushroom soup
4 asparagus spears, broken in 1 inch pieces
3 ounce cream cheese
Seasoned bread crumbs
Grease a 1-qt casserole dish. Heat soup in a double boiler. Spread / of the chicken
in the casserole dish, the asparagus, and remaining chicken. Add cream cheese to
hot soup, stirring to blend. Pour oven chicken. Sprinkle top with bread crumbs.
Drizzle with a little melted butter. Bake in a preheated 400 degree oven for 20
minutes.
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