Ingredients:
1 (7 ounce) boxes Rice-A-Roni third-less salt wild rice
2 cups reduced-sodium fat-free chicken broth, no msg
1 (4 ounce) cans mushrooms, with liquid
2 tablespoons butter
4 boneless chicken breast halves
1 teaspoon garlic powder
1 teaspoon onion powder
1 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 1/2 lbs fresh asparagus, trimmed
1/4 cup melted butter
1/2 teaspoon paprika
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.