| 1 lb. | Boneless skinless chicken breast halves |
| 1 tbsp. | Oil |
| 1 can | (10-3/4 oz.) condensed cream of chicken soup |
| 1-1/3 cups | Milk |
| 2 cups | MINUTE White Rice, uncooked |
| 1 lb. | Thin asparagus spears, cut into 2-inch pieces |
| | KRAFT 100% Grated Parmesan Cheese |
COOK chicken in oil in large skillet on medium heat for 3 minutes a side, or until cooked through. Remove from skillet; set aside.
ADD soup and milk to skillet; bring to boil.
STIR in rice and asparagus. Top with chicken; cover. Cook on low heat for 5 minutes. Sprinkle with cheese before serving.
Best of Season
Asparagus spears should be a bright green color and free of blemishes. Choose stalks that are straight, uniformly sized (either all thick or all thin) and firm.