Chicken Breasts with Asparagus Sauce

This recipe is so tasty I'll even make it without asparagus if it's too pricy. I've substituted fresh peapods or sugarsnap peas. I've also used fresh baby bella mushrooms instead of canned.

4 boneless chicken breasts

1 can cream of chicken soup
1 can cream of asparagus soup
1 lg. can of mushrooms
Fresh asparagus
1/2 cup white wine
Pepper

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Combine soups, mushrooms and wine. Cover the chicken with soup mixture. Top with pepper. Cook on low for about 7 hours. Top with asparagus for last hour of cooking. Serve over rice or egg noodles.