Place each chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle about 1/4 inch thick. Remove plastic wrap; set chicken aside.
In a mixer bowl, beat together until light and fluffy the cream cheese, the 1/4 teaspoon seasoned salt, the 1/8 teaspoon garlic powder, and the red pepper, if you like. Gently fold in the chopped asparagus and the crabmeat.
Divide the filling evenly among the chicken breasts, placing it in the center of each breast. Fold in the bottom and sides of each breast. Roll up breasts, jelly-roll style, and secure them with wooden toothpicks. Place the rolls in a 2-quart rectangular baking dish.
Pour melted butter over chicken. Sprinkle with additional seasoned salt and garlic powder. Bake in a 375 degree F oven about 25 minutes or until chicken is tender and no longer pink.
Serve the baked chicken over the rice mixture. Spoon soup mixture over all. Makes 6 servings.
If you like, pound chicken, fill and place in baking dish. Cover; refrigerate overnight. Continue as above.