INGREDIENTS

1. 2boneless skinless chicken breasts
2. dried onion flakes
3. 1/4cupbutteror margarine
4. 5tablespoonsflour
5. 1teaspoonsalt
6. 2 1/2cupshalf-and-half cream
7. 1/4teaspoononion salt
8. 1 1/3cupsMinute Rice
9. 1/2teaspoonpepper
10. 1 1/2cupschicken broth
11. 4 (15 ounce)cans cut-upasparagus, drained
12. 1 1/2cups shreddedcheddar cheese

DIRECTIONS

1. Place chicken breasts on lg.
2. piece of foil.
3. Sprinkle generously with onion flakes.
4. Wrap up to completely enclose and bake at 350 for 1 hour.
5. Remove and set aside till cool enough to handle.
6. Melt butter in medium saucepan over medium heat.
7. Add 1/2 of the salt and all of the flour.
8. Whisk till smooth.
9. Slowly add half-n-half and whish until thick and creamy (gravy consistency).
10. Cut chicken up into medium chunks and set aside.
11. In a 2 quart baking dish: add rice, sprinkle with remaining salt, onion salt and pepper.
12. Pour chicken broth over.
13. Sprinkle with half the cheese.
14. Place asparagus on top.
15. Place cut-up chicken on asparagus.
16. Pour cream sauce over all.
17. Leave in layers-Do NOT mix together.
18. Sprinkle with remaining cheese.
19. Bake, uncovered on 375 for about 30 minute or until bubbly.
20. Let stand for 5 minute before serving.
21. Enjoy!