John Myers
Asparagus Casserole with Chicken Breasts
The perfect asparagus casserole with chicken breasts recipe with a picture and simple step-by-step instructions.
For the sauce:
- 400 g Jacket potatoes from the previous day
- 2 Breasts From the grilled chicken
- 2 Breasts For the baking dish
- 2 Breasts Salt and pepper
- 40 g Butter
- 40 g Flour
- 300 ml Asparagus stock
- 100 ml White wine
- 100 ml Cream
- 1 teaspoon Granulated broth
- 60 g Grated cheese
- 60 g Spring onion
- Red pepper cubes
- Wash the asparagus, peel and cut diagonally into thick slices, peel and slice the potatoes from the previous day, and cut the chicken into small pieces. Preheat the oven to 200 degrees and spread butter on a casserole dish.
- Place the potato slices in the greased dish, spread the asparagus pieces over them and finally the chicken, sprinkle with salt and pepper. I added a few rings of a spring onion and a few pieces of red pepper, I liked the color so much.
- For the sauce, melt the butter and sweat the flour in it lightly, then gradually stir in the asparagus stock, white wine, cream and the granulated stock and simmer gently for about 5 minutes. Fold in the cheese, season the sauce with pepper and salt, then pour over the casserole and bake in the preheated oven for about 30 minutes.
- Bon appetit !!
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