1 can cheese soup
1 1/2 c. turkey broth
2 c. diced turkey
1 1/3 c. instant rice
1 pkg. frozen asparagus
Toasted nuts or paprika

Measure 1/2 cup cheese soup; set aside. Combine remaining soup with 1 1/2 cups broth in skillet. Bring to a boil. Remove from heat. Stir in rice. Cook asparagus according to package directions; drain. Arrange asparagus and turkey over rice. Blend remaining soup with 1 tablespoon water; spoon over turkey. Cover; simmer for 5 minutes. Sprinkle with toasted nuts or paprika before serving.