- 1 pound fresh asparagus, cut into 1-inch pieces
- 2 cups cubed fully cooked ham
- 3 cups cooked rice
- 1 cup diced celery
- 1 1/2 teaspoons lemon pepper
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 cup chicken broth
- 1 cup shredded Cheddar cheese
- 1 tablespoon butter
- 1/2 cup bread crumbs
- Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well. In a greased 2-1/2-qt. casserole, mix asparagus, ham, rice, celery and lemon pepper. In a saucepan, mix soup and broth. Add cheese and cook until melted. Pour into casserole. Melt butter in a small saucepan; add crumbs and cook and stir until browned. Sprinkle on top of casserole. Bake at 350 degrees F for 35 minutes.