2 c. wild rice, uncooked
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
4 ribs celery, coarsely chopped
1 onion, chopped
2 c. chicken broth
8-10 fresh asparagus spears, cut into 2 inch pieces
Soy sauce
6 skinless, boneless chicken breast halves
1 can cream of mushroom soup, diluted with 1/2 can water
8-10 mushrooms, sliced
1/2 c. blanched almonds

Combine the rice with the peppers, celery, onion and chicken broth in a 9x11 casserole dish. Brush chicken breasts with soy sauce. Immerse in rice mixture. Cover and bake at 350 degrees for 1 hour.

In a mixing bowl, combine cream of mushroom soup diluted with water, mushrooms, asparagus and almonds. Pour over chicken and rice mixture. Mix slightly and bake uncovered for another 1/2 hour. 6 servings.