• 2 cans asparagus
• 1 cup butter
• 1 onion, minced
• 2 cloves garlic, minced
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 chicken bouillon cube
• 1/4 cup evaporated milk
• 8 oz. white chedder cheese
• 1/8 tsp. thyme

Season with salt and pepper to taste 2 to 3 cups cooked Campbell Farms popcorn riceSaute onion and garlic in butter.

Add soups, bouillon cube, and milk. Mix well. Melt cheese in soup mixture.

Add seasonings and mix well. Stir rice into mixture. Gently stir asparagus into mixture.

Spoon into a casserole dish and brown in a 350 degree oven.