MomsMenu.com Recipe Finder 15 Minute Chicken and Asparagus Risotto

1 lb. Boneless skinless chicken breast halves
1 tbsp. Oil
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/3 cups Milk
2 cups MINUTE White Rice, uncooked
1 lb. Thin asparagus spears, cut into 2-inch pieces
KRAFT 100% Grated Parmesan Cheese

COOK chicken in oil in large skillet on medium heat for 3 minutes a
side, or until cooked through. Remove from skillet; set aside.

ADD soup and milk to skillet; bring to boil.

STIR in rice and asparagus. Top with chicken; cover. Cook on low heat
for 5 minutes. Sprinkle with cheese before serving.