1 cup uncooked wild rice, rinsed (You can substitute the rice in 1 box of Uncle Ben's wild rice. Use the seasoning packet later in the recipe)
2 cups chicken broth
1 can (4 ounces) mushrooms with liquid
2 TBSP butter
6 boneless chicken breast halves
1/2 package onion soup mix (OR use the seasoning packet from the box of Uncle Ben's wild rice, along with some sliced onion)
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1 1/2 pounds fresh asparagus, trimmed (OR use frozen broccoli flowerettes)
1/4 cup butter, melted
Spread rice in a 7-in x 11-in baking pan. Add the chicken broth and mushrooms with liquid; dot with 2 TBSP of butter. Place chicken breasts in the center of the baking dish; sprinkle with the onion soup mix (Or use seasoning packet and sliced onions). Spoon undiluted mushroom soup over all. Bake, uncovered, at 350 degrees for 1 hour. Arrange asparagus or frozen broccoli around the outer edges of the baking dish; brush with melted butter and sprinkle with paprika. Bake 15 to 20 minutes more or until asparagus is tender or broccoli is cooked.
