1 c. wild rice
2 c. chicken broth
2 (4 oz.) cans mushrooms (with juice)
6 chicken breast, halves
1 1/2 lbs. fresh asparagus spears (or broccoli)
Salt and pepper
Paprika

Soak wild rice overnight in cold water, or pour boiling water over rice and let stand 30 minutes. Drain and spread in 9x11 pan.

Pour chicken broth over rice; add mushrooms and juices, add salt and pepper to taste. Put chicken on top - sprinkle with salt and pepper to taste (can also sprinkle with paprika, too). Bake uncovered at 350 degrees for an hour.

Add trimmed asparagus or broccoli - sprinkle lightly with paprika if desired. Cover and bake 30-40 minutes longer or until vegetables and chicken are tender.