Cheesy Chicken and Asparagus Rice Dinner

Makes 4 Servings


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.