2 cans drained asparagus spears
4 breasts of chicken, cooked & boned
1 can mushroom soup
1/3 c. milk
1/2 c. grated Cheddar cheese
1/4 c. crushed potato chips

Arrange asparagus in shallow baking dish. Top with chicken. Blend soup with milk and pour over chicken. Sprinkle with cheese, then potato chips. Bake at 425 degrees for 1/2 hour.