Chicken and Asparagus Risotto

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Ingredients

4		boneless skinless chicken breasts
1	Tbsp	oil
1	can	(10 3/4 oz.) condensed cream of chicken soup
1	cup	milk
2	cups	Minute^® White Rice, uncooked
1	lb	asparagus, trimmed and cut into 2-inch pieces
2	Tbsps	shaved Parmesan cheese

Cook chicken in hot oil in large skillet on medium heat 3 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
Add soup and milk to skillet; bring to boil.
Stir in rice and asparagus. Top with chicken; sprinkle with cheese. Cover. Reduce heat to low; simmer 5 minutes or until rice is tender and cheese is melted.
Cheesy Chicken & Asparagus Rice Dinner: Prepare as directed, substituting 1 cup shredded Swiss cheese and 1/4 cup toasted sliced almonds for the Parmesan cheese.