1 chicken, cooked & boned
1 1/2 c. chicken broth
1 1/3 c. Minute Rice
1 can cream of chicken soup
1 can asparagus, save the liquid
8 oz. pkg. cheddar cheese, grated

Pour rice in 2 quart shallow baking dish. Add broth to rice. Sprinkle 1/2 the cheese over rice. Top with asparagus and chicken. Thin cream of chicken soup with the asparagus liquid and pour over the above ingredients. Sprinkle with grated cheese. Bake 20 minutes at 350 degrees. Serves 8 to 10.