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August 2, 2011
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Chicken & Asparagus

Poultry Classics
Prep time:
28 minutes
baking time:
30 minutes

One night, Grandma just dreamed up this chicken recipe, and her family declared it a ‘keeper.’

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. 1

    Preheat the oven to 350F. Spray a 1-quart baking dish with nonstick cooking spray.

  2. 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. 3

    Cook until smooth and thickened, stirring continually. Fold in sour cream. Spoon half the sauce into the prepared baking dish.

  4. 4

    Layer asparagus, chicken and rosemary on top of sauce. Spoon remaining sauce on top. Sprinkle with Cheddar.

  5. 5

    Bake until hot and bubbly, about 30 minutes. Serve over hot, cooked rice.

  6. 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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