Recipe of the Week:
Big Ben’s Chicken Asparagus Rice Casserole 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 …