Chicken and Asparagus Casserole

• 1 lb (.5 kg). asparagus, canned or fresh
• 5 tbsp (70 ml) butter
• 5 tbsp (70 ml) all-purpose flour
• 1-1/2 cups (350 ml) chicken broth (from cooking the breast)
• 1 6 oz (168 grm). can mushrooms, drained
• 3 large chicken breasts, cooked
• 1/4 cup (60 ml) dry bread crumbs
• 2 tbsp (30 ml) snipped parsley
• dash of pepper
• grated cheese, optional

1. Melt butter, blend in flour, add broth and cook until thick.
2. Add mushrooms and a dash of pepper.
3. Slice chicken breasts, arrange in Pyrex dish and pour half the sauce over it.
4. Arrange asparagus and pour remaining sauce.
5. Sprinkle bread crumbs and parsley over top.
6. Bake at 375 degrees (200 C.) for 20 minutes.
7. If desired, sprinkle grated cheese over the baked casserole.

butter, flour, chicken broth, mushrooms, chicken breasts, bread crumbs, parsley, pepper, grated cheese

Taken from online-cookbook.com/goto/cook/rpage/00060F (may not work)