1 lb. fresh asparagus
5 tbsp. butter
5 tbsp. flour
1 1/2 c. chicken broth
1 (6 oz.) can sliced mushrooms
2-3 lg. chicken breasts, cooked & sliced
1/4 c. dry bread crumbs
2 tbsp. snipped parsley
2 tbsp. slivered almonds
2 tbsp. butter, melted

Cook asparagus spears, covered, in small amount of boiling salted water for 10 to 15 minutes; drain. Melt the 5 tablespoons butter; blend in flour.

Add chicken broth; cook and stir until mixture is thickened and bubbly. (Can add 1 chicken bouillon for added flavor.) Add the mushrooms. Place chicken in bottom of 10"x6"x1" dish. Drizzle with mushroom sauce. Arrange asparagus spears atop sauce; pour on remaining sauce.

Combine crumbs, parsley, the almonds and melted butter, sprinkle atop casserole. Bake at 375 degrees for 20 minutes. Serves 4.