1 c. uncooked wild rice, rinsed
2 c. chicken broth
1 (4 oz.) can mushrooms with liquid
2 tbsp. butter
6 boneless chicken breast halves
1/2 pkg. onion soup mix
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 1/2 lbs. fresh asparagus, trimmed
1/4 c. butter, melted
Paprika

Spread rice in a 12 x 15 inch baking dish. Add the chicken broth and mushrooms; dot with 2 tablespoons butter. Place chicken breasts in center of baking dish; sprinkle with the onion soup mix. Spoon mushroom soup over all. Bake, uncovered at 350 degrees for 1 hour. Arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika. Bake 15 to 20 minutes more or until asparagus is tender. Yield 6 servings.