This is a casserole that I make every year during the holidays. My mom always made this. It's one of those recipes that is a tradition. My mom always boiled a big hen for the chicken broth for noodles and gravy. She would have all this meat left from the chicken and one year she found this recipe and made it to use up the chicken and it became such a hit with our family that she continued to do it year after year. We had around 30 people at that time for holiday dinners so you couldn't have too much food. I do not have that many people for holiday dinners and we have too much food. Every year, I try to cut back on the amount of food that I prepare and my family is always saying "well you have to make this or that" so I never cut back. We always have leftovers and I have started putting a lot of the food in the freezer and it does great. You can freeze this casserole and it does great. Just set it out to unthaw and then warm it up at 350 for about 45 minutes or until it's warmed through and it taste great.
This casserole is rich and all you need to go with it is a salad.
4 cans cut asparagus
Meat from one cooked chicken, cut in bite size pieces
1 cup mayonnaise
2 cups cream of chicken soup
1 teaspoon fresh lemon juice
11/2 cups of mild cheddar cheese, shredded
1/2 cup of bread crumbs
1 tablespoon of butter
Cook asparagus and drain. Arrange the asparagus in the bottom of a baking dish. Place chicken on top of asparagus. Combine soup, mayonnaise and lemon juice and cover top of chicken with this mixture. Put shredded cheddar cheese on top of mayo mixture. Then melt butter and stir in bread crumbs. When bread crumbs have absorbed the butter and become crumbly, sprinkle over the top of the cheese.
Bake at 350 degrees for 45 minutes.
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