1 tbsp. butter
3/4 lbs. chicken, skinned and boned, cut in 1/2 inch pieces
2 med. carrots, thinly sliced
1 c. rice, uncooked
1 10-3/4 oz. can cream of asparagus soup
1-3/4 c. milk
1 tsp. lemon juice
1/8 tsp. pepper
1/2 lb. fresh asparagus spears (8-10), cut into 1 inch slices (about 1 c.), OR 1 c. frozen, thawed and drained
Chopped green onion for garnish

In a 10 inch skillet heat butter. Cook chicken and carrots until chicken is browned and carrots are tender. Add rice and cook 30 seconds, stirring constantly. Stir in milk, soup, lemon juice and pepper. Heat to boiling. Cover and reduce heat; cook 15 minutes. Stir. Add asparagus and cover. Cook 5 minutes or until rice and asparagus are tender, stirring often. Garnish with green onions and serve.