4 whole chicken breasts, split
1/4 c. oil
1 can Campbell Cheddar cheese soup
1 can Campbell cream of chicken soup
1 can sliced mushrooms, drained
2 tbsp. chopped pimento
1/2 tsp. crushed thyme leaves
2 pkgs. frozen cut asparagus

Brown chicken in oil, pour off fat. Stir in soups, mushrooms, pimento and thyme. Add asparagus, cover and simmer 30 minutes or until chicken is tender. Stir often. Serves 8.