6 halves chicken breasts, cooked and boned
Fresh asparagus (may use canned or frozen)
2 c. chicken broth
1 c. milk
Enough flour for white sauce
2 tbsp. lemon juice
1 c. mayonnaise
Parmesan cheese, grated
1 pt. fresh mushrooms, sliced

Skin the chicken; boil down the water it was cooked in; make white sauce with 2 cups chicken broth, milk and flour (very thick sauce). Barely cook the asparagus and drain. Add lemon juice and mayonnaise to white sauce.

In a casserole layer first the chicken breasts, cover with white sauce, then a layer of asparagus, the white sauce. Next the mushrooms sliced and rest of the white sauce. Top with grated Parmesan cheese.

Bake in 350 degree oven for about 1 hour or until hot and bubbly. Serve with garlic bread and green salad. Serves 6.