Prep 25 mins
Cook 35 mins
The recipe is from a Betty Crocker cookbook, 1954, and I use it frequently. I've tried it with ham instead of chicken and other green vegetables but it was not good. Use fresh asparagus--I steam pieces for about 2 min. I always make a double batch and freeze one. For color, I like to serve with Harvard beets, or in summer with sliced tomatoes.
- 4 cups soft breadcrumbs
- 1 cup grated cheddar cheese
- 1⁄2 cup melted butter or 1⁄2 cup margarine
- 2 cups cooked asparagus
- 1⁄2 cup all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 cups 1% low-fat milk (not skim) or 3 cups 2% low-fat milk (not skim)
- 2 cups cooked chicken, diced
- Mix bread crumbs with cheese and 1/4 cup of.
- the melted butter.
- Line a 7X11X1-1/2 inch greased baking dish.
- with half the crumb mixture.
- Scatter asparagus over the crumbs.
- Melt remaining butter, add flour and make a.
- roux, then add milk and stir well.
- Add chicken to the sauce mixture and pour.
- over asparagus.
- Sprinkle top with remaining crumbs and cheese.
- mixed together.
- Bake at 350 degrees for approximately 35-45.
- minutes, just till crumbs have browned a bit.
- If freezing, do not bake before freezing.