4-6 skinned chicken breast halves
1 box frozen asparagus spears or chopped
1 can cream of chicken or mushroom soup
1 lb. shredded sharp Cheddar cheese
1/4 c. milk
Rice

Steam chicken in frying pan until cooked through on low to medium heat. Cut chicken in bite size pieces.

While chicken is cooking, cook asparagus according to package directions. Also heat soup. Add milk and shredded cheese to soup. Simmer until cheese is melted. In casserole dish first layer asparagus, then chicken. Pour soup- cheese mixture over top. Bake at 350 degrees until hot and top is golden brown, about 30-40 minutes. Serve over rice.