Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  uncooked wild rice -- rinsed
  2               cups  chicken broth
  1                can  mushrooms -- undrained (4-ounce)
  2        tablespoons  butter or margarine
  6                     boneless chicken breast halves
     1/2       package  onion soup mix
  1                can  cream of mushroom -- (10-3/4-ounce)
                        soup -- undiluted
  1 1/2         pounds  fresh asparagus -- trimmed
     1/4           cup  butter or margarine -- melted
                        paprika

Preparation:

Spread rice in a 11-in. x 7-in. x 1-1/2-in. baking pan. Add the chicken broth and mushrooms; dot with 2 tablespoons butter. Place chicken breasts in the center of the baking dish; sprinkle with the onion soup mix. Spoon mushroom soup over all. Bake, uncovered, at 350 degrees F. for 1 hour. Arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika. Bake 15 to 20 minutes more or until asparagus is tender.

Nutritional Information:

151 Calories (kcal); 12g Total Fat; (69% calories from fat); 5g Protein; 7g Carbohydrate; 31mg Cholesterol; 665mg Sodium