4 skinless and boneless chicken breasts (or 6)
Fresh asparagus, cut in 1/2 (use 4-6 pieces to stuff)
Mozzarella cheese
Cheddar cheese
1 can cream of mushroom soup, condensed

Use approximately 2-3 tablespoons cheese per piece of chicken. Roll up and secure with picks. Place in an 8 x 13 glass pan. Add cream of mushroom soup; cover with aluminum foil.

Bake at 350 degrees for 50 minutes. Serve over rice and noodles.