I took this photo the first time I made it. Now I chop the asparagus.
4 chicken breasts
1 can chicken broth (14 oz; 1¾ c)
½ c butter
½ c flour
½ tsp salt
½ tsp pepper
1½ c half and half
1 c Parmesan cheese (real, not canned) or ½ c canned
1 tsp fresh rosemary, crushed or 2 tsp dry
1 bunch asparagus spears (or 1 artichoke)
3 cups rice, cooked
Simmer chicken breasts in broth about 20 min. Save broth and cube chicken. Set both aside. Melt ½ c butter in the same pan. Stir in flour, salt and pepper till smooth. Gradually stir in saved broth and half-and-half and stir over medium heat until thickened. Blend in Parmesan cheese plus rosemary. Arrange chicken in greased 9x13 pan. Chop asparagus spears into bite-size pieces and layer over chicken. Pour sauce over this. Bake at 325° for 30 min. Add 10 min if it has been refrigerated. Serve over rice.
*Optional: Sauté ½ lb mushrooms in 2 Tbsp butter, set aside. Sprinkle mushrooms down the middle of the chicken-asparagus mixture before baking.