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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.
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