Asparagus And Chicken Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (4 lb) stewing chicken
• 6 cups water
• 2 lbs fresh asparagus
• 1/4 lb unsalted butter, plus
• 2 tablespoons unsalted butter
• 1/2 cup flour
• 3 cups chicken broth
• 1 cup half-and-half
• 3/4 lb fresh mushrooms, chopped
• 1/2 cup dry wine, to taste
• 1/2 cup roasted slivered almonds
• 1 1/2 cups parmesan cheese or 1 1/2 cups romano cheese

Recipe

• 1 place chicken in stockpot, add water, bring to boil over high heat, and skim off any scum.
• 2 reduce the heat and simmer chicken until very tender, about 2-3 hours.
• 3 let chicken cool and remove skin and bones.
• 4 cut the meat into bite sized pieces and reserve.
• 5 snap off and discard the tough ends of the asparagus, cut the tender spears into 1 inch lengths.
• 6 steam the asparagus until tender.
• 7 drain and rinse in cold water to halt cooking and preserve color.
• 8 reserve.
• 9 melt 1/4 pound butter in a large saucepan over medium heat.
• 10 stir in the flour, and cook, stiring, until bubbly, about 3-5 minutes.
• 11 add the stock to the flour mixture, using a wire wisk to combine.
• 12 stir in the light cream and simmer until smooth and thickend, about 10 minutes.
• 13 add the mushrooms, wine, chicken and some salt and pepper to taste and remove from heat.
• 14 preheat oven to 350 degrees.
• 15 melt the remaining 2 tablespoons butter in a skillet and cook almonds until golden brown, about 3-5 minutes.
• 16 combine the asparagus and the chicken mixture in a shallow 9x13 ovenproof dish.
• 17 sprinkle with the cheese and then with the almonds.
• 18 bake until bubbly and cheese is melted.
• 19 about 30 minutes.