1 bag of Success Cooked rice
1 (10 oz.) pkg. frozen asparagus spears, thawed
2 c. coarsely chopped, cooked chicken
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. sour cream
1/2 c. milk
2 tsp. lemon juice
1 c. (4 oz.) grated Cheddar cheese, divided
Salt and pepper

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 half of the cheese, salt and pepper. Spread over the chicken. Bake at 350 degrees for 20 minutes. Remove from oven, sprinkle with remaining cheese and serve. Serves 6. Enjoy.