Asparagus, Chicken, Wild Rice Casserole

• 1 cup uncooked wild rice, rinsed
• 2 cups chicken broth
• 1 can (4 ounces) mushroom stems and pieces, undrained
• 6 tablespoons butter, divided
• 6 boneless skinless chicken breast halves
• 2 tablespoons onion soup mix
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1-1/2 pounds fresh asparagus, trimmed

1. 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.
2. Bake, uncovered, at 350u0b0 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.

wild rice, chicken broth, mushroom stems, butter, chicken, onion soup mix, condensed cream, fresh asparagus

Taken from www.tasteofhome.com/recipes/asparagus-chicken-wild-rice-casserole/ (may not work)