|
|
|
4 breasts of chicken, boiled and cubed 1 large can asparagus spears 1 large can button mushrooms 2 Tbsp. butter 2 Tbsp. flour 3 cups milk 2 cups chicken broth Salt and pepper to taste Melt butter in saucepan over low heat. Add flour and stir. Gradually add milk stirring until sauce slightly thickens. Add salt and pepper and pour broth into mixture. Cook and stir to a medium thickness. Spread cubed chicken in glass baking dish. Place cut asparagus and mushrooms over chicken. Pour cream sauce over chicken, asparagus and mushrooms. Bake in 350 degrees F oven for 20 minutes. Serve hot over rice. (Rooz bi Shireeyee.) Serves: 4. Optional: 2 cans white meat tuna fish may be substituted for chicken. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |