CHICKEN AND ASPARAGUS CASSEROLE

CHICKEN AND ASPARAGUS CASSEROLE image

Yield 8

Number Of Ingredients 10

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3 lb boneless skinless chicken breasts
1 lb fresh asparagus
1/2 cup oil
1/2 cup all purpose flour
3 cups chicken stock
3/4 lb fresh mushrooms sliced
1/2 cup dry white wine
1/2 tsp thyme
1/2 slivered almonds
1 cup romano cheese

Steps:

Simmer chicken breasts in enough water to coever them for 30 moins, remove from pot and set aside. Snap off the tough ends of asparagus.Cut tender spears into one inch lenghts. Steam until just tender. Drain and rinse in cold water and set aside. Melt butter in pan and stir in flour cook for 5 mins. Whisk in the chicken stock, add mushrooms, wine thyme and chicken, season with salt and pepper and stir in asparagus. Add everything to 9x13 dish. In 350 oven toast almonds for 10 mins. Sprinke cheese over casserole then almonds. Bak until bubbling and cheese is melted about 20-30 mins.