1 - 10 oz. package frozen asparagus or broccoli spears, cooked and drained.
3 to 4 servings sliced cooked chicken
1 can cream of chicken soup
1/3 cup milk
1/2 cup shredded Cheddar cheese

Arrange vegetable in 1 1/2 quart shallow baking dish, 10 x 6 x 2. Top with chicken. Blend soup and milk together and pour over all. Sprinkle with cheese.

Bake at 450°F for 15 minutes or until hot.

Yields, 3 to 4 servings.