Chicken and Asparagus Au Gratin

Submitted by MacV3712

"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."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 6-8

ingredients

• 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

directions

1. Mix bread crumbs with cheese and 1/4 cup of.
2. the melted butter.
3. Line a 7X11X1-1/2 inch greased baking dish.
4. with half the crumb mixture.
5. Scatter asparagus over the crumbs.
6. Melt remaining butter, add flour and make a.
7. roux, then add milk and stir well.
8. Add chicken to the sauce mixture and pour.
9. over asparagus.
10. Sprinkle top with remaining crumbs and cheese.
11. mixed together.
12. Bake at 350 degrees for approximately 35-45.
13. minutes, just till crumbs have browned a bit.
14. If freezing, do not bake before freezing.