6-8 chicken breasts, boneless
2 cans asparagus soup
1 pt. sour cream
1/4 c. chicken broth
1/4 c. Parmesan cheese
1 can mushrooms
2 cans asparagus
Garlic salt to taste

Cook chicken. Place chicken in large casserole dish. Mix sour cream, soup and chicken broth; pour over chicken. Add mushrooms and asparagus last. Top with garlic salt and sprinkle the Parmesan cheese on top. Bake at 350 degrees for 40 minutes. Serves 8.