(10 3/4 oz.) condensed reduced-fat cream of chicken soup
1/2
cup
fat-free (skim) milk
1/2
cup
reduced-fat sour cream
1/2
teaspoon
ground mustard
2
cups
chopped fully cooked lean ham
1
pkg.
(10 oz.) frozen asparagus cuts, thawed and drained
3
cups
cooked brown or white rice
1/4
cup
cashew pieces
Directions:
Heat oven to 350 F. Spray 2-quart casserole with cooking spray.
Mix soup, milk, sour cream and mustard in casserole. Stir in remaining ham, asparagus and rice. Sprinkle with cashews. Bake uncovered 30 to 35 minutes or until asparagus is tender.
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