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I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Friday, June 25, 2010

Chicken Asparagus Casserole (Donna Bench)

1 hour.

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.
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