1 Tbsp. oil
4 small boneless skinless chicken breast halves ( 1 lb.)
2 cups water or milk
1 can ( 10-3/4 oz.) condensed cream of chicken soup
2 cups MINUTE White Rice, uncooked
2 cups fresh asparagus, cut-up
1 cup cheddar cheese, shredded
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; season with pepper. Cover; cook 4 min. on each side or until chicken is cooked through. Remove chicken from skillet; cover to keep warm. ADD water and soup to skillet; stir until well blended. Bring to boil. STIR in rice and asparagus; top with chicken. Sprinkle with cheese and almonds; cover. Reduce heat to low; cook 5 min. Makes 4 servings. Note: Increase oil to 2 Tbsp. if using regular skillet. Substitute: Prepare as directed, using 1 pkg. (10 oz.) thawed frozen asparagus cuts.