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Chicken and Asparagus Casserole
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Recipe Information

  • 1 lb (.5 kg). asparagus, canned or fresh
  • 5 tbsp (70 ml) butter
  • 5 tbsp (70 ml) all-purpose flour
  • 1-1/2 cups (350 ml) chicken broth (from cooking the breast)
  • 1 6 oz (168 grm). can mushrooms, drained
  • 3 large chicken breasts, cooked
  • 1/4 cup (60 ml) dry bread crumbs
  • 2 tbsp (30 ml) snipped parsley
  • dash of pepper
  • grated cheese, optional
  • Melt butter, blend in flour, add broth and cook until thick.
  • Add mushrooms and a dash of pepper.
  • Slice chicken breasts, arrange in Pyrex dish and pour half the sauce over it.
  • Arrange asparagus and pour remaining sauce.
  • Sprinkle bread crumbs and parsley over top.
  • Bake at 375 degrees (200 C.) for 20 minutes.
  • If desired, sprinkle grated cheese over the baked casserole.
This was the first dish I fixed my husband. And now 10 years and two kids later it is still the way to his heart. It makes them think you can actually cook!!!

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