4 chicken breasts, skinned and deboned
1 lb. asparagus or broccoli
3/8 c. butter
1 c. sour cream
3-4 tbsp. flour
1 c. med. Cheddar cheese
1/4 c. milk
1/2 c. Velveeta cheese
1/2 c. slivered almonds
8 oz. sliced mushrooms
3 tbsp. dry sherry

Cut chicken into strips. In fry pan, cook chicken in 1/8 cup butter and 1 tablespoon dry sherry until lightly browned, set aside.

In separate pot, blanch asparagus. In large baking dish, line up asparagus and top with chicken strips. Using a small pot, melt 1/4 cup butter and add 3-4 tablespoons flour until a roux is formed. Cook on low heat about 10 minutes.

Add sour cream and milk to roux and whisk until smooth. Over low heat, add shredded cheeses and remaining sherry to taste. Whisk until mixture forms a thick cheese sauce. Top chicken and asparagus with sliced mushrooms and sauce.

Finish with a topping of slivered almonds. Bake at 375 degrees for about 20 minutes. Serve with rice. Serves 6-8.