ASPARAGUS CHICKEN CASSEROLE

By Melissa Smith

4 chicken breasts

1 small box of rice

1 large can asparagus, drained but save the juice

1 1/2 cups cheddar chese, grated

1 cup almonds, slivered

1/2 stick of butter, melted

Boil chicken until tender. You can add a few dashes of garlic salt and a pat of butter in the water. Drain after cooking. When cooled, pull meat from bones into bite size pieces. Place cooked rice in casserole dish. Place drained asparagus on top of rice along with chicken pieces. Make a medium white sauce, but instead of using only milk, replace half the milk with the juice from the asparagus. Pour over the rice, chicken and asparagus. Top with cheese and almonds. Pour melted butter over top of almonds and bake 40 minutes at 350 or until cheese bubbles and almonds are golden brown.