2 c. cooked diced chicken
1 (10 oz.) pkg. broccoli spears or asparagus, cooked & drained
1 can cream of chicken soup
1/3 soup can milk
2 tsp. cooking sherry
6 oz. shredded Cheddar

In 13 x 9 inch baking dish lay spears on bottom. Top with chicken. Combine soup, milk and sherry. Pour over veggies and chicken. Sprinkle with Cheddar. Bake at 400 degrees for 15 minutes. Serve with rice.