Chicken Casserole with Asparagus and Almonds

1 (15-ounce) can asparagus spears, drained

3 (5-ounce) chicken breasts, boiled until tender, drained, and chopped

1 (10.75-ounce) can cream of chicken soup

½ cup mayonnaise

2 teaspoons lemon juice

cup grated cheddar cheese

½ cup slivered almonds

1 cup butter cracker crumbs

Preheat the oven to 350 degrees. Grease a 9-inch-square baking dish. Layer the asparagus in the prepared baking dish and add the chopped chicken on top. In a small bowl combine the cream of chicken soup, mayonnaise, lemon juice, cheese, and almonds and pour over the chicken. Sprinkle with the cracker crumbs and bake for 30 minutes.

Makes 6 servings.