1 c. wild rice, rinsed and uncooked
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 7x11" baking pan. Add chicken broth and mushrooms; dot 2 tablespoons butter. Place chicken breasts in center of baking dish; sprinkle with onion soup mix. Spoon mushroom soup over all. Bake, uncovered, at 350 degrees for 1 hour. Take out and arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika. Bake 15 to 20 minutes more until asparagus is tender.