Ingredients
1 cup uncooked wild rice, rinsed2 cups chicken broth1 can (4 ounces) mushroom stems and pieces, undrained6 tablespoons butter, divided6 boneless skinless chicken breast halves2 tablespoons onion soup mix1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1-1/2 pounds fresh asparagus, trimmed
Preparation
Spread rice in a greased 13x9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top.
Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender.
