Cook Naked & Wild Rice Blend by bringing 3 cups water to a boil in a small pot. Add Rice Blend and simmer until the rice is tender.
Fry chicken breasts until fully cooked, and cut into small pieces.
Prepare the white sauce by melting the butter in a small pot, and sauteing the garlic for a few minutes. Stir in the flour, and then gradually adding the broth, milk, and cheese until the whole mess is thick and smooth.
Assemble the casserole by mixing the cooked rice and cooked chicken with parsley, sage, salt and pepper. Layer on the bottom of a 2 quart dish.
Scatter asparagus on top of the rice mix, top with the white sauce, and toss the green onions on top for extra special-ness.
Bake for 30-45 minutes.