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Asparagus and Ham Casserole

1 lb Fresh asparagus, cut into 1" pieces
2 c Cubed fully cooked ham
3 c Cooked rice
1 c Diced celery
1 1/2 ts Lemon pepper
10 3/4 oz Can condensed cream of chicken soup, undiluted
1 c Chicken broth
1 c Shredded cheddar cheese
1 tb Butter or margarine
1/2 c 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 quart 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.

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