• 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