Asparagus Chicken Casserole

4 chicken breasts, with bones
1 small box rice, white
1 large can asparagus, drained – save the juice
1 ½ c. cheddar cheese
1 c. almonds, slivered
½ stick butter, melted

Boil chicken until tender. I add few dashes of garlic salt and a pat of butter in the water. Drain after cooking. When cooled, pull meat from bones. Cook rice according to directions on box. Place in large oblong casserole. Place drained asparagus spears on top of rice bed along with chicken pieces. Make a medium white sauce, but instead of using only milk, half the amount of milk with the juice from asparagus. Pour sauce over rice, chicken and asparagus. Top with cheese and almonds. Pour melted butter over almonds and bake 40 minutes at 350 degrees or until bubbles and almonds are golden brown. Oh, so good!