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Yield:
6 Servings
Ingredients:
Instructions:
Instructions: Cook asparagus according to package directions, drain. Measure 1/2 c of cheese soup; set aside. Dissolve bouillon cubes in 1 1/2 cup water. Combine remaining soup with bouillon mixture in skillet. Cover. Place on burner with a brain at 210 . When mixture boils, turn burner off, stir in rice.
Top with asparagus spears and turkey. Blend 1/2 cup soup with 3 tbs. water, spoon over turkey. Cover, cook on burner set at 210 for 10 minutes. Garnish with slivered almonds. Serves 4 to 6 Email this Recipe:
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