Chicken Asparagus Casserole

1 Pound Boneless, Skinless Chicken Breasts
1 (14.5 oz.) Can Fat Free Chicken Broth
1/4 Cup Hot Water
1/2 teaspoon Dried Thyme
2 Cups Instant Rice, uncooked
1 (15 oz.) Can Asparagus, drained
1 (10.5 oz.) Can 98% Fat Free Cream of Chicken Soup

In a large non-stick skillet, cook the chicken breasts in the chicken broth and water over medium-high heat for 3 minutes, covered. Turn over and cook 3 more minutes. Remove chicken breasts, allow to cool slightly and cut into bite sized pieces. Return to the broth.
Reduce the heat to very low. Stir in the thyme and rice, making sure they are covered in broth.
Gently stir in the soup and asparagus, stirring until well mixed. Do not cover. Continue cooking on low for 3 more minutes to thicken the sauce. Turn off the heat and let cool for a couple of minutes before serving.

Serves: 6 (1 Cup Each)
Per Serving: 256 Calories; 3g Fat (11.9% calories from fat); 23g Protein; 33g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 776mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. WWP: 5 (www.AimeesAdventures.com)