1 bag boil in bag rice
1 (10 oz.) package frozen asparagus spears, thawed
2 cups coarsely chopped chicken
1 can of cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1 teaspoons lemon juice
1 cup grated Cheddar cheese, divided
salt and pepper to taste

Preheat oven to 350°F. Prepare rice according to package directions. Spread rice in a buttered, shallow 1- 1/2 quart baking dish. Arrange asparagus over rice. Top with chicken. Blend soup, sour cream, milk, lemon juice and 1/2 cup of cheese. Add salt and pepper. Spread over chicken.

Bake at 350°F for 20 minutes. Remove from oven. Sprinkle with remaining cheese.