Boil chicken breasts in broth and 1 cup of water until done. Let chicken cool. Then shred chicken and set aside.

Cook rice according to package. (I cook mine with 3 cups water in a rice cooker)

Using stock from chicken, add mayo and cream of asparagus soup. Wisk together until blended on low heat. Next add garlic salt and Cajun seasoning.

Stir in rice and shredded chicken.

Drain carrots and chop into bite size pieces, the add to soup.

Drain spinach well and stir into soup.

Cook on low heat until soup is heated. Get a bowl & eat your heart out!