Asparagus, Chicken, Wild Rice Casserole

• 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

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

salt, chicken broth, mushrooms, butter, chicken breast halves, garlic, onion powder, cream of mushroom soup, fresh asparagus, butter, paprika

Taken from www.food.com/recipe/asparagus-chicken-wild-rice-casserole-115524 (may not work)