Sometimes spontaneity can yield a pretty good result. This recipe was thought up on the spot at fish camp one night, and the result was a quickly emptied pot.
3 cups Jasmine white rice
6 boneless skinless chicken breast halves
2 lbs fresh asparagus spears
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 cup heavy cream
2 cups shredded cheddar cheese
Combine rice and 6 cups water. Mix in soups and chicken breasts. Cover and bake for 1 hour on low heat (275-to-325 degrees F), stirring occasionally. Trim root ends of asparagus. Mix into chicken and rice gently along with the cream and half the cheese. Sprinkle remaining cheese over top and return to low heat for another half an hour.
Chef's Notes: Feeds six hungry folks.
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