• 1 C. uncooked wild rice, rinsed
• 2 C. chicken broth
• 1 4 oz. can mushrooms with liquid
• 2 Tbs. butter or margarine
• 6 boneless chicken breast halves
• 1/2 pkg. onion soup mix
• 1 can cream of mushroom soup, undiluted
• 1 1/2 lb. fresh asparagus, trimmed
• 1/4 C. butter or margarine melted
• Paprika

Spread rice in a 7x11-inch baking pan. Add the chicken broth and mushrooms; dot with 2 Tbs. butter. Place chicken breasts in the center of baking dish; sprinkle with the onion soup mix. Spoon mushroom soup over all Bake, uncovered at 350 degrees for 1 hour. 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.

Yield: 6 servings