Ingredients
1 pound fresh asparagus, trimmed, cut into 1-inch pieces2 cups cubed fully cooked ham3 cups cooked rice1 cup finely chopped celery1-1/2 teaspoons lemon-pepper seasoning1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup chicken broth1 cup shredded cheddar cheese1/2 cup dry bread crumbs1 tablespoon butter, melted
Preparation
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender; drain well.
In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture.
Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.
