Chicken Asparagus Tucson
|Chicken broth||3 Cup (48 tbs) (from)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Fresh asparagus||1 1⁄2 Pound|
|Breadcrumbs||1⁄2 Cup (8 tbs), buttered|
Combine chicken breasts with water, salt, onion and celery and simmer until tender, about 30 minutes.
Remove from broth and cool.
Concentrate broth to 3 cups.
Heat butter in saucepan, stir in flour and let bubble.
Gradually stir in chicken broth and cook and stir until mixture boils and is thickened.
Taste and add more salt, if necessary.
Add cheese and stir until melted.
Meanwhile, trim and wash asparagus and cook in boiling salted water until just barely tender.
Arrange asparagus in bottom of buttered shallow casserole.
Remove chicken from bone in large pieces and place on asparagus.
Cover chicken and asparagus with cheese gravy.
Sprinkle casserole with crumbs.
Bake in a 425° F.oven for 15 to 20 minutes.
Serving size: Complete recipe
Calories 2238 Calories from Fat 847
% Daily Value*
Total Fat 96 g147.4%
Saturated Fat 53.7 g268.7%
Trans Fat 0.2 g
Cholesterol 628 mg209.3%
Sodium 4197.9 mg174.9%
Total Carbohydrates 127 g42.4%
Dietary Fiber 20 g80%
Sugars 23.2 g
Protein 218 g436.3%
Vitamin A 163.4% Vitamin C 94.5%
Calcium 114.6% Iron 138.3%
*Based on a 2000 Calorie diet