Cheesed Chicken And Asparagus

• deboned chicken breasts
• shortening or butter
• 1 can condensed Cheddar cheese soup
• 1 can condensed cream of chicken soup
• 1 (4 oz.) can sliced mushrooms or fresh sliced mushrooms, sauteed in butter
• 2 Tbsp. chopped pimento (optional)
• 1/2 tsp. thyme, crushed
• 2 (10 oz.) pkg. frozen asparagus spears (do not thaw) or fresh uncooked asparagus spears

1. Brown chicken breasts in shortening or butter (doesn't take too long).
2. Sprinkle with a bit of garlic powder and paprika, if desired.
3. Place chicken breasts in long casserole dish.
4. Sprinkle mushrooms all over.
5. Mix together the soups and thyme.
6. Arrange asparagus spears in a long row over the top of mushrooms.
7. Pour soup mixture over all.
8. Cover with foil and bake in 350u0b0 oven for about 50 minutes.
9. Good served with warmed spiced peaches and chicken or herbed rice.

chicken breasts, shortening, cheddar cheese soup, condensed cream, mushrooms, pimento, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048525 (may not work)