Chicken Asparagus Stroganoff

1 can cream of chicken soup(undiluted) 1 cup diced cooked chicken

1/4 cup milk 1/4 teaspoon rosemary

1/4 cup sour cream 1/4 cup shredded cheddar cheese

2 cups cooked sliced asparagus Cooked rice or noodles

Grease a 1-quart 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 F. for 30 minutes. Serve with rice or noodles. Yields 4 servings.

Loretta Wolff