Souper Chicken and Asparagus

• 3 chicken breasts, bone-in, with skin
• 3 tablespoons oil
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (15 ounce) can asparagus, reserve liquid
• 2 -3 cups cheddar cheese, grated

1. Preheat oven to 350.
2. Brown chicken quickly in oil.
3. Place in an 8" X 8" 2" dish or any dish that will hold all three breasts in one layer and the liquid.
4. Mix together the soup, asparagus and cheese.
5. Rinse out the soup can with the liquid from the asparagus and add it to the soup, asparagus and cheese.
6. Pour this over the chicken.
7. Bake, uncovered for about a hour.
8. Let dish rest for about 10 minutes or so before serving.
9. The "gravy" may be a little thin when you first remove it from the oven but should thicken up a bit as it cools off.

chicken breasts, oil, cream of mushroom soup, liquid, cheddar cheese

Taken from www.food.com/recipe/souper-chicken-and-asparagus-145148 (may not work)