Creamy Chicken And Rice - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees.
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 degrees for 20 minutes. Remove from oven.
Sprinkle with remaining cheese.