Chicken and Asparagus Risotto

• 4 small boneless skinless chicken breasts (1 lb.)
• 1 Tbsp. oil
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1-1/3 cups milk
• 2 cups instant white rice, uncooked
• 1 lb. thin asparagus spears, cut into 2-inch pieces
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Cook chicken in hot oil in large skillet on medium heat 3 minutes on each side or until cooked through.
2. Remove from skillet; cover to keep warm.
3. Add soup and milk to skillet; bring to boil.
4. Stir in rice and asparagus.
5. Top with chicken; sprinkle with cheese.
6. Cover.
7. Reduce heat to low; simmer 5 minutes or until rice is tender and cheese is melted.

chicken breasts, oil, condensed cream, milk, instant white rice, thin asparagus, parmesan cheese

Taken from www.kraftrecipes.com/recipes/chicken-asparagus-risotto-60134.aspx (may not work)