6 boneless skinless chicken breast halves
2 cups milk
1 env. white sauce mix
1/4 cup  Dijon Mustard
1 tsp. chicken bouillon
1 lb. asparagus
3 cups rice

 Preheat broiler. Broil chicken, 4 to 6 inches from heat, 10 to 15 min. or until cooked through, turning over after 8 min.

Meanwhile, mix milk, white sauce mix, mustard and bouillon in small saucepan. Bring to boil on medium-high heat, stirring frequently. Stir in asparagus. Return to boil. Reduce heat to medium-low; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently.

Spoon sauce over chicken and rice.