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.
CHICKEN AND ASPARAGUS DISH
- 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.