|Cream of chicken soup||1 Can (10 oz)|
|Milk||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||3 , cut into 1/8 inch thick slices|
|Cubed american cheese||1 Cup (16 tbs)|
|Frozen cut asparagus||10 Ounce (1 Packet)|
|Sliced almonds||1 Cup (16 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
Combine milk and soup.
Stir in eggs, cheese and asparagus (which has been cooked until tender).
Turn mixture into buttered casserole.
Cover top with almonds, then crumbs.
Dot with butter.
Bake at 350° for 30 to 40 minutes, until bubbly and slightly brown on top.