Oriental Chicken Casserole

• 1 (4 oz.) can sliced mushrooms
• 1/4 c. butter
• 1/4 c. chopped onion
• 1/4 c. flour
• 1 tsp. salt
• dash of pepper
• 1/2 tsp. curry powder
• 1 can (tall) evaporated milk
• 1 c. cooked cut up chicken
• 1 c. fresh or 1 pkg. frozen asparagus, cut up and cooked (optional)
• 1 (3 oz.) can chow mein noodles
• 1 c. shredded cheese

1. Preheat oven to 350u0b0.
2. Drain mushrooms, reserving liquid. Melt butter in a large skillet. Add mushrooms and onion.
3. Cook over medium heat until onion is transparent. Remove from heat. Sprinkle evenly with flour, salt, pepper and curry powder.
4. Stir until blended. Add enough water to reserved mushroom liquid to make 1/2 cup liquid.
5. Add to mushroom mixture slowly, stirring constantly, until smooth.
6. Blend in evaporated milk. Cook, stirring over medium heat until thickened.
7. Add chicken, asparagus and noodles. Toss lightly to mix. Turn into buttered 1 1/2-quart casserole.
8. Top with cheese.
9. Bake for 20 to 30 minutes or until heated through and cheese is melted.

mushrooms, butter, onion, flour, salt, pepper, curry powder, milk, chicken, frozen asparagus, mein noodles, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=967515 (may not work)