Try this wonderful casserole with the combination of chicken and asparagus with the fresh herb of rosemary.
1 can cream of chicken soup, undiluted 1/4 C. milk 1/4 C. sour cream 2 C. cooked sliced asparagus 1 C. diced cooked chicken 1/4 tsp. rosemary 1/4 C. shredded cheddar cheese Cooked rice or noodles
Grease a 1 qt. casserole. Combine soup, milk and sour cream. Pour half the soup mixture into the casserole; top with asparagus, chicken and rosemary. Pour remaining soup over chicken. Sprinkle with cheese. Bake at 350 degrees for 30 minutes. Serve with rice or noodles.Yield: 4 servings