A chicken asparagus cassrole
Preheat oven 400
8 " Square baking dish, lightly buttered.
In a large frying pan with a lid, combine the asparagus with lightly salted water to cover. Bring to a boil over high heat, cover and cook until the asparagus I barely crisp-tender, about 3 minutes (the asparagus will cook further in the oven).Drain, rinse under cold running water, and pat dry with paper towels.
Pour the milk into a sauce pan and heat over medium heat until small bubbles appear along the edge of the pan. Do not boil! Meanwhile, in a saucepan over low-medium heat, melt 3 Tbs. Of the butter. Add the flour and whisk for 1 minute. Slowly whisk in the hot milk, raise the heat to medium, and bring to a simmer. Reduce the heat to medium-low and simmer, stirring constantly, until thickened, about 5 minutes. Add the blue cheese and whisk until melted. Remove from the heat and season with salt and pepper.
Arrange the bread slices, overlapping as needed, in the prepared baking dish. Spread the chicken over the bread and top with the asparagus and sprinkle with Parmesan cheese. Cut the remaining 1 Tbs. butter into small pieces and dot the top.
Bake until the sauce is bubbling and golden brown, about 20 minutes. Serve hot.
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Serving Size: 1 Serving (394g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 625 | ||
Calories from Fat: 374 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.6g | 55 % | |
Saturated Fat 19.7g | 99 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 143.2mg | 44 % | |
Sodium 793.6mg | 27 % | |
Potassium 682.3mg | 18 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 27.3g | ||
Protein 33.2g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 625
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