Served as main course. Non-vegetarian dish.

1 (7 ounce) box Rice-A-Roni third-less Salt Wild Rice

2 cups reduced-sodium fat-free Chicken Broth, no msg

1 (4 ounce) can Mushrooms, with liquid

2 Tablespoons Butter

4 boneless Chicken Breast halves

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 (10 3/4 ounce) can Cream of Mushroom Soup, undiluted

1 1/2 lbs fresh Asparagus, trimmed

1/4 cup melted Butter

1/2 teaspoon Paprika

Spread rice in a 7" x 11" baking pan (corning dish). Add chicken broth and mushrooms; dot with 2 tablespoons butter. Place chicken breast in the center; sprinkle with garlic and onion powders. Spoon mushroom soup over all. Bake uncovered, at 350 degrees for 1 hour. Remove and arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika. Bake 15-20 minutes more or until asparagus is tender.

Preparation time: 20 minutes

Cooking time: 1 1/2 hours

Serves: 6

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