I had some fresh asparagus I needed to use up and some  chicken breast cut from a stewing hen.  Surely, I could make a nice lunch for my two daughters out of this.


  • 3/4 cup cold milk
  • 3/4 cup hot milk
  • 2 Tblsp. all-purpose flour
  • 2 Tblsp. dry minced onion
  • 1/2 cup shredded Cheddar cheese
  • 1 Tblsp. chopped pimiento
  • 1/2 tsp. salt
  • Grating of black pepper
  • 1 cup of steamed asparagus, cut into 2-3″ pieces
  • 1 cup of shredded cooked chicken breast
  • 2 Tblsp. slivered almonds

Preheat oven to 350 degrees F

Spray or oil four individual baking dishes

To make the sauce:

In a medium saucepan, place the flour and whisk in 3/4 cup of cold milk until smooth.  Add the hot milk and cook over medium heat, stirring constantly until mixture begins to bubble.  Continue whisking for 2 minutes.  Remove from heat.

In each of the 4 prepared baking dishes, place 2 Tblsp. of  sauce.  Layer on top of the sauce 2 Tblsp. of chicken and a couple pieces of asparagus).  Cover this layer with another 2 Tblsp. of sauce  and repeat layers of chicken and asparagus.  Cover with remaining sauce.  Sprinkle with almonds.

Bake @ 350 degrees F for 30 minutes.

Serve immediately.  Makes 4 very tasty lunch-size servings.