Chicken Asparagus Bake

Chicken Asparagus Bake
  • 1 lb. fresh asparagus
  • 1 cup sliced mushrooms, sauteed in butter
  • 5 T. butter
  • 5 T. flour
  • 1½ cups chicken broth
  • 2 large chicken breasts, cooked
  • ¼ cup dry breadcrumbs
  • 2 T. chopped parsley
  • 2 T. melted butter
  • 2 T. sliced almonds, toasted
  1. Cook asparagus in small amount of water, about 10 minutes: drain well.
  2. Prepare mushrooms
  3. Melt 5 T. butter in saucepan and blend in the flour. Add the chicken broth and cook until mixture is thickened. Add salt and pepper.
  4. Place sliced cooked chicken in bottom of square or rectangle 1½" deep baking dish. Drizzle with half the sauce; arrange the asparagus on top of chicken. Pour on remaining sauce.
  5. Combine bread crumbs, parsley, almonds and remaining melted butter and sprinkle on top of casserole.
  6. Bake at 375 degrees for about 20 to 30 minutes.


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