4 whole chicken breasts
2 cans cream of chicken soup
2 cans cream of mushroom soup
4 tbsp. cooking sherry
2 (10 oz.) pkg. frozen asparagus
Grated cheese

Boil chicken breasts for 20 minutes, debone. Mix the soups and cooking sherry together. In a 2 1/2 quart casserole, cook asparagus until not quite done in microwave. Add chicken to asparagus and then add soup mixture. Top with grated cheese, enough to cover. Bake 1/2 hour at 350 degrees. Serve over rice.