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
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