1 c. UNCLE BEN'S® Converted Rice
6 tbsp. (3/4 stick) butter, divided
6 chicken breasts, boned and pounded flat
Lemon pepper to taste
1 onion, chopped
1 1/2 lbs. asparagus, cut into bite-sized pieces
1/2 c. white wine (or more if desired)
1 can any flavor cream soup
4 oz. Cheddar cheese, grated
1 c. sour cream
2 tbsp. Worcestershire sauce
1 c. sliced almonds

Cook rice according to package directions. Add 2 tablespoons butter and set aside.

In a Dutch oven, melt remaining 4 tablespoons butter. Sprinkle chicken with lemon pepper and cook in butter for 2 minutes. Remove chicken from pan. Add onions to Dutch oven and saute for a few minutes. Add asparagus and saute a few minutes longer. Add wine and cook until asparagus is done and wine is evaporated. (If you wish, some wine may remain.) Remove from heat. Add soup, Cheddar cheese, sour cream and Worcestershire sauce. Stir well to combine.

Preheat oven to 375 degrees. Butter an 8x12-inch pyrex pan or spray it with cooking spray.