5 tbsp. flour
1 tsp. salt
1/4 tsp. onion salt
1/4 c. butter
2 1/2 c. milk or light cream
1 1/3 c. Minute rice
1 1/2 c. chicken broth
1/2 c. American cheese, grated
1 can cooked asparagus
1 chicken, cooked and boned

Stir flour, 1/2 cup milk, salt, butter. Stir in rest of milk and cook until thickened. Pour rice into a 9x13 inch pan. Combine broth and remaining salt and pour over rice. Sprinkle with half of the cheese. Top with undrained asparagus, then chicken. Pour on sauce and rest of cheese. Bake at 375 degrees for 30 minutes or 300 degrees for 1 hour. For the chicken broth, you may use bouillon cubes as directed.