1 can mushrooms
1/2 c. celery
1 sm. onion
4 tbsp. butter
16 oz. long grain & wild rice mix
8 slices cooked chicken
1 (14 1/2 oz.) can asparagus, drained or fresh

In large skillet cook mushrooms, onion and celery in butter until vegetables are tender, not brown. Add water, rice and mix. Cover and simmer 25 minutes. Place chicken on top of rice. Top with asparagus. Cook, covered until heated through (5 to 10 minutes).