Chicken & Asparagus Bake

A friend of mine sent me this recipe last week.  Since I love asparagus I could not wait to try it out.  I made a few minor adjustments to fit my family's tastes and it was a hit!!  There was none leftover.  Thanks Katie!! 

Chicken & Asparagus Bake

3-4 chicken breasts

4 Tablespoons butter

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon. pepper

2 cups water

2 teaspoons chicken bouillon

1/2 cup heavy cream

16 oz (one bundle) asparagus, washed and broken into pieces.

1/2 cup Parmesan cheese

Spray skillet with cooking spray and brown chicken.  Cut in to bite size pieces.   Place asparagus in the bottom of a 9 x 13 pan and top with the chicken pieces. 

In a saucepan, melt butter and add the flour, salt and pepper.  Stir until smooth.  Stir in the water and bouillon.  Bring to a boil stirring constantly until thickened (about 5 minutes).  Remove from heat; stir in cream and parmesan cheese.  Pour over top of chicken and asparagus.

Sprinkle a little bit of parmesan over the top.  Bake uncovered at 350 degrees for 45 minutes.  Remove from oven and let sit for about 5 minutes before serving. 

NOTE: I did not have any cream so I used half and half.

The original recipe adds 1/2 teaspoon Tabasco sauce. (I knew my kids would not eat it.) 

So add that if you prefer!

The whole family agreed it would have been really good served over pasta!!

For some great recipes check out Tuesdays at the Table and Tempt My Tummy Tuesday.

~Tiffanee