1/4 c. onion, chopped
1 clove garlic, minced
1 tbsp. butter
1 (10 3/4 oz.) can chicken gravy
1/2 c. shredded mild processed cheese
1 1/2 c. cooked rice
1 c. diced, cooked chicken
1/8 tsp. poultry seasoning
1 pkg. frozen asparagus
1 tsp. lemon juice
1/4 c. slivered almonds

Saute onion and garlic in butter until tender. Add chicken gravy and cheese; heat until cheese is melted. Stir in rice, chicken and poultry seasoning. Cut frozen asparagus into 1" lengths. Place 1/2 of chicken mixture in 1 quart casserole, top with asparagus. Sprinkle lemon juice over asparagus. Add remaining chicken mixture, top with almonds. Bake at 375 degrees for 30 minutes. Serves 4.