Asparagus Supreme

• 3 cups cooked rice
• 1 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 1 package (12 ounces) frozen cut asparagus, thawed and drained
• 4 boneless skinless chicken breast halves, cut into 1-inch strips
• 1/4 cup vegetable oil
• 1 cup sliced fresh mushrooms
• 6 green onions, chopped
• 1/4 cup chopped sweet red pepper
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon salt-free seasoning blend
• 1/2 cup shredded cheddar cheese

1. Spread rice in a greased 11x7-in. baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover with asparagus. Sprinkle chicken with remaining salt and pepper. In a large skillet, cook chicken in oil over medium-high heat until browned on all sides. With a slotted spoon, remove chicken and place over asparagus. Add mushrooms, onions and red pepper to skillet; saute until tender. Spoon over chicken. Combine soup, mayonnaise, lemon juice and seasoning blend; spread over vegetables. Sprinkle with cheese. Cover and bake at 350u0b0 for 40-45 minutes.

rice, salt, pepper, chicken breast halves, vegetable oil, mushrooms, green onions, sweet red pepper, condensed cream, mayonnaise, lemon juice, salt, cheddar cheese

Taken from www.tasteofhome.com/recipes/asparagus-supreme/ (may not work)