COOK 1 lb. chicken cutlets in small amount of oil in large skillet on medium heat for 3 min. per side, or until cooked through. Remove from skillet and set aside.

ADD 1 can (10 fl oz/284mL) condensed cream of chicken soup and 1-1/3 cups milk to skillet. Bring to boil

STIR in 2 cups instant white rice and 2 cups thin asparagus spears, cut into 2-inch lengths. Top with chicken and cover. Heat on low for 5 min. Sprinkle with 1/2 cup Kraft Grated Parmesan just before serving.