Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 2, 2011
Chicken & Asparagus
Poultry Classics
Prep time:
28 minutesbaking time:
30 minutes“One night, Grandma just dreamed up this chicken recipe, and her family declared it a ‘keeper.’”
Ingredients
Serves 4
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken broth
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup sour cream
- 2 cups cooked cut asparagus
- 1 cup sliced cooked chicken
- 1 teaspoon chopped fresh rosemary
- 1/2 cup shredded Cheddar cheese
- Hot, cooked long-grain rice
Directions
1
Preheat the oven to 350F. Spray a 1-quart baking dish with nonstick cooking spray.
2
Melt butter in a medium saucepan. Add flour and stir until smooth. Add chicken broth gradually, stirring continually. Stir in milk, salt and black pepper.
3
Cook until smooth and thickened, stirring continually. Fold in sour cream. Spoon half the sauce into the prepared baking dish.
4
Layer asparagus, chicken and rosemary on top of sauce. Spoon remaining sauce on top. Sprinkle with Cheddar.
5
Bake until hot and bubbly, about 30 minutes. Serve over hot, cooked rice.
6
Variation: Layer 4 ounces cooked sliced mushrooms on top of the asparagus. Sprinkle 1/4 teaspoon curry powder on top of the rosemary.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
My grandmother had a great time-saving technique. On weekends, she boiled a large stewing chicken, let it cool, then froze the broth and pulled the meat from the bones and refrigerated it. Then, she had 4 or 5 cups of chicken ready to use in any recipe she chose. She froze any unused meat after two days.
You May Also Like...
Great American Home Baking
Introducing Great American Home Baking, an amazing collection of easy-to-follow recipes, tricks and techniques that will make you the best baker on the block!
