2 c. wild rice, uncooked (or you can use a blended mix of reg. & wild rice)
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
4 ribs celery, coarsely chopped
1 onion, chopped
2 c. chicken broth
6 chicken breast halves, skinless
1 can cream of mushroom soup, dilute with 1/2 can water
8-10 mushrooms (fresh) sliced
8-10 fresh asparagus spears
1/2 c. blanched almonds
Soy sauce

Combine the rice with peppers, celery, onion and chicken broth in 10 x 13 inch casserole dish. Brush chicken breasts with soy sauce; immerse in rice. Cover and bake at 350 degrees for 1 hour.

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