Recipes

Chicken Asparagus Bake

Casserole  Main Dish  Poultry 

• 5 tbsp butter
• 5 tbsp flour
• 1 1/2 c chicken broth
• 1 c sliced mushrooms
• 1/2 tsp pepper
• 2 large chicken breasts, cooked and sliced
• 1 lb asparagus spears, cooked until halfway done
• 1/4 c breadcrumbs (optional)
• 2 tbsp parsley, snipped(optional)
• 2 tbsp toasted, slivered almonds(optional)
• 2 tbsp butter, melted(optional)

Preheat oven to 375F

In a saucepan melt butter, once melted whisk in flour and chicken broth. Cook until thickened, stirring continually. Remove from heat and stir in mushrooms and pepper. In a large baking dish, lay out chicken, pour half of the mushroom sauce evenly over it. Place asparagus over chicken and sauce. Pour on remaining sauce. I like just sprinkling the almonds on top right now and cooking. But for the topping, Combine crumbs, parsley, almonds, and the 2 tbsp melted butter. Sprinkle this over casserole. Bake for 20 min.

Serves 6

This is not to hard to make, and my husband really, really liked it. It does call for a breadcrumb topping, which we don't use, since my husband doesn't care for it, but I'll include here for those of you who like it.

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