Preheat oven to 350F. In a bowl, whisk together water and soup. Spread rice in a 9x13 inch casserole dish. Arrange asparagus stalks lengthwise atop rice, then lay chicken breasts on top. Pour soup mixture over everything and sprinkle with cheese. Cover with foil and bake for 40 minutes.
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|Serving Size: 1 Serving (4553g)|
|Recipe Makes: Servings|
|Calories from Fat: 655 (13%)|
|Amt Per Serving||% DV|
|Total Fat 72.7g||97 %|
|Saturated Fat 28.7g||143 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 2263.8mg||697 %|
|Sodium 3110mg||107 %|
|Potassium 10779.1mg||284 %|
|Total Carbohydrate 75.4g||22 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 62.3g|
|Protein 923.5g||1319 %|
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Calories per serving: 4868
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