This is a great casserole to make the day ahead.

6 chicken breasts, cooked and cut into 1 inch cubes
2 lbs of fresh asparagus {or fresh broccoli} cut into bite size pieces
½ cup water
dash of salt
1~3oz. can sliced water chestnuts
Mix Together;
2 cans cream of mushroom soup
½ cup milk
½ cup miracle whip ~ or mayonnaise
1½ cup shredded cheddar cheese
2 T. Lemon juice 
1½ tsp. curry powder 
3 cups seasoned croutons 
In a microwavable bowl, cover & cook asparagus { or broccoli } with a dash of salt and ¼ cup of water for 3 minutes. 
In a 9 x 13 baking dish, sprayed with cooking spray. Layer asparagus, chicken, and water chestnuts. Pour soup mixture over the top. Sprinkle with seasoned croutons. Bake at 350º for 50 minutes, or until hot and bubbly.  

This is a great casserole to make the day ahead of time and refrigerate over night. Just add 20 minutes to the cooking time {or until hot & bubbly} and wait to add the croutons, the last 30 minutes of cooking.