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Ingredients
- 1 can cream of chicken soup
- 1/2 cup water
- 1 1/3 cups instant rice
- 1 1/2 cups chicken broth
- 1 cup cheese - grated
- 1 1/2 cups steamed asparagus
- 2 cups cooked chicken - sliced
Preparation
Step 1
Cook rice and pour into a buttered 2 quart casserole dish.
Sprinkle 1/2 of the cheese over the rice. Top the cheese with the asparagus & then the chicken.
Combine the soup & water. Stir well. Pour over the casserole.
Pour broth over the casserole.
Top with the remaining cheese.
Bake at 375 for 20 minutes.
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