Chicken Divan

• 2 Tbsp. tub margarine
• 2 Tbsp. flour
• 1 1/2 c. chicken bouillon
• 1 (4 oz.) can mushrooms (undrained)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 pkg. frozen asparagus spears (10 oz.), cooked according to pkg. directions and drained
• 2 whole boneless chicken breasts, skin and fat removed, cooked and halved
• 1 1/2 Tbsp. chopped parsley
• 2 Tbsp. fine dry bread crumbs

1. Preheat oven to 375u0b0.
2. Melt margarine in a small saucepan. Stir in flour and cook for 1 minute.
3. Stir in chicken bouillon until thickened.
4. Add mushrooms, salt and pepper.
5. Place asparagus spears in a shallow baking dish or four individual casserole dishes.
6. Put chicken over asparagus and top with sauce.
7. Sprinkle with parsley and bread crumbs.
8. Bake for 20 minutes.
9. Makes 4 servings.
10. (From The Living Heart Diet.)

margarine, flour, chicken bouillon, mushrooms, salt, pepper, directions, chicken breasts, parsley, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=218068 (may not work)