Asparagus Chicken Bake

5 skinless, boneless chicken breasts cooked
20 spears fresh asparagus or One can of
asparagus
2 (10.75 ounce) cans cream of asparagus soup or cream of chicken soup
1 1/2 cups milk
Italian seasoned bread crumbs

Preheat an oven to 350 degrees F. Bring a saucepan of lightly salted water to a boil, and simmer the asparagus spears until bright green, about 5 minutes.  
Mix together the soup and milk in a bowl until well blended. Grease a 9x13-inch baking dish. Line the bottom of the dish with asparagus spears, arrange the chicken on top, and pour the soup mixture over the chicken. Sprinkle the top with bread crumbs.
Place in oven and bake until the casserole is hot and bubbling, approximately 25 minutes.