Creamy Chicken, Mushroom And Asparagus Casserole

• 13.5 oz rigatoni pasta
• 6 tbsp butter
• 1 1/2 lb chicken breast, cut into 1/3 inch pieces
• 3.5 oz button mushrooms, sliced thinly
• 2 tbsp flour
• 2 cups milk
• 1/3 cup grated Romano cheese
• 1 1/3 cups grated Cheddar cheese
• 1/2 bunch asparagus, woody ends snapped off, cut into 2 inch pieces
• 1 tbsp coarsely chopped fresh flat-leaf parsley leaves

1. Preheat oven to 400u0b0F.
2. Cook pasta in boiling salted water until tender then drain.
3. Melt 2 tbsp butter in a large frying pan over medium-high heat. Cook chicken, in batches, until cooked through. Remove from pan.
4. Add remaining butter to pan. Cook mushrooms, stirring, until tender. Add flour and cook, stirring, for 1 minute. Gradually stir in milk. Cook over medium heat until mixture boils and thickens. Stir in chicken, Romano cheese, 1 cup Cheddar and asparagus. Season to taste.
5. Add pasta to sauce and stir to combine. Transfer to a large baking dish and sprinkle with remaining cheese. Bake for 15 mins, or until light golden brown. Serve sprinkled with parsley.

rigatoni pasta, butter, chicken breast, button mushrooms, flour, milk, romano cheese, cheddar cheese, parsley

Taken from recipes-plus.com/api/v2.0/recipes/36587 (may not work)