Ingredients
3
cups cubed day-old bread
1
cup shredded white Cheddar cheese (4 oz)
1/2
cup butter, melted
1
bunch fresh asparagus spears, chopped (about 2 cups)
1/2
finely chopped onion (1 medium)
1/2
cup Gold Medal™ all-purpose flour
2
teaspoons salt
1/4
teaspoon pepper
3
cups fat-free (skim) milk
2
cups diced cooked chicken
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In small bowl, mix cubed bread, cheese and 1/4 cup of the melted butter. Line baking dish with half of the bread-cheese mixture; set remaining half aside.
In 10- or 12-inch skillet, sauté or steam asparagus until cooked but slightly crisp. Layer asparagus over bread in dish.
In same skillet, cook onion in remaining 1/4 cup melted butter until browned. Stir in flour, salt and pepper. Cook and stir about 1 minute. Gradually add milk, cooking and stirring about 5 minutes or until smooth and thick.
Stir in cooked chicken; pour over asparagus. Sprinkle evenly with remaining bread-cheese mixture.
Bake 25 minutes or until crumbs are browned.
