Place 10 boneless chicken breasts in buttered casserole, salt and pepper to taste. Combine 1 pint sour cream (or plain yogurt for low fat) 1 can campbells cream of asparagus soup, 1 can mushrooms ~ spread 1/2 of this mixture over chicken ~ sprinkle with parmesan cheese and bake for 1/2 hour at 350 degrees. Take out of oven and spread rest of soup mixture over top, then arrange 3 asparagus spears and 2 grape tomatoes on top. Sprinkle again with parmesan cheese and bake another 30 minutes!
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