4 whole chicken breast (4 lb.), split
1/4 c. salad oil
1 can Campbell's cheddar cheese soup
1 can Campbell's cream of chicken soup
1 (4 oz.) can sliced mushrooms, drained
2 tbsp. chopped pimiento
1/2 tsp. thyme leaves, crushed
2 (10 oz.) pkgs. frozen cut asparagus or broccoli
Season chicken lightly with salt, pepper, onion powder & Season All

In large skillet brown chicken in oil, pour off fat. Stir in soups, mushrooms, pimiento and thyme. Add asparagus or broccoli. Cover, simmer 30 minutes or until done. Stir often. Serves 8.