• 2 cups uncooked Chieftain®'s Premium Wild Rice, cooked according to directions with salt and butter added
• 2 cans of Cream of Mushroom soup
• 1 cup of Milk
• 1 pound of Chicken Breasts, cut into small pieces and sautéed with Seasoned Salt
• 3 cups of Asparagus, blanched
• 8 ounces of Italian Blend Grated Cheese

Combine cooked wild rice, soup, milk and sautéed chicken, and put in a 9x13 pan. Layer asparagus on top. Add cheese. Bake for 40 minutes at 350°.