1 lb. fresh or canned asparagus
5 tbsp. butter
5 tbsp. flour
1 1/2 c. chicken broth
1 (6 oz.) can sliced mushrooms, drained
2 lg. chicken breasts, cooked and sliced
1/4 c. dry bread crumbs
2 tbsp. slivered almonds
2 tbsp. butter

Cook asparagus in small amount of water 10-15 minutes if fresh, drain - melt butter in flour. Add chicken broth. Cook and stir until mixture is thick and bubbly. Add mushrooms and dash of white pepper. Place chicken in bottom of 10 x 6 x 1 1/2 inch baking dish. Place sauce with asparagus over chicken. Cover with bread crumbs and slivered almonds. Dot with butter. Bake in 375 degree oven for 20 minutes.