1 (10 oz.) pkg. frozen asparagus or broccoli spears
3 to 4 servings sliced cooked chicken
1 can cream of mushroom soup
1/3 c. milk
1/2 c. shredded Cheddar cheese

Arrange asparagus in a 1 1/2-quart shallow baking dish (10 x 6 x 2). Top with chicken. Blend soup and milk. Pour over all. Sprinkle with cheese.

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