Lynn's Chicken Artichoke Casserole

 

2 cans asparagus, drained
2 to 4 chicken breasts, cooked, chopped
2 10 3/4 ounce cans cream of chicken soup
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 350F for 30 to 40 minutes. Serves 6.
Not what we have, but what we enjoy, constitutes our abundance.

- John Petit-Senn