Chicken Asparagus Bake
  • 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)
  1. Preheat oven to 375F
  2. 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.
  3. 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.