Cheesy Chicken and Asparagus Rice Dinner

Ingredients

1	Tbsp	vegetable oil
4		boneless skinless chicken breasts
1/8	tsp	ground black pepper
1 1/2	cups	water or milk
1	can	(10 3/4 oz.) condensed cream of chicken soup
2	cups	Minute^® White Rice, uncooked
2	cups	asparagus, trimmed
1	cup	shredded Cheddar cheese
1/4	cup	sliced almonds

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; season with pepper. Cover; cook 4 minutes on each side or until chicken is cooked through (170°F). Remove chicken from skillet; cover to keep warm.
ADD water and soup to skillet; stir until well blended. Bring to a boil.
STIR in rice and asparagus; top with chicken. Sprinkle with cheese and almonds; cover. Reduce heat to low; cook 5 minutes.
*Or, substitute 1 package (10 ounces) thawed frozen asparagus cuts.

For extra flavor, toast the almonds. Preheat oven to 350°F. Spread almonds evenly in a shallow baking pan. Bake 5 minutes or until lightly browned. Stir once during baking.