Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/4 cup milk1/4 cup sour cream2 cups cooked sliced asparagus1 cup diced cooked chicken1/4 teaspoon dried rosemary, crushed1/4 cup shredded cheddar cheeseHot cooked noodles or rice
Preparation
Combine the soup, milk and sour cream. Pour half into a greased 1-qt. baking dish; top with the asparagus, chicken and rosemary. Pour remaining soup over top. Sprinkle with cheese.
Bake, uncovered, at 350° for 30 minutes or until heated through. Serve with noodles or rice.
