Chicken Divan - cooking recipe

Ingredients

2 Tbsp. tub margarine
2 Tbsp. flour
1 1/2 c. chicken bouillon
1 (4 oz.) can mushrooms (undrained)
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. frozen asparagus spears (10 oz.), cooked according to pkg. directions and drained
2 whole boneless chicken breasts, skin and fat removed, cooked and halved
1 1/2 Tbsp. chopped parsley
2 Tbsp. fine dry bread crumbs

Preparation

Preheat oven to 375\u00b0.
Melt margarine in a small saucepan. Stir in flour and cook for 1 minute.
Stir in chicken bouillon until thickened.
Add mushrooms, salt and pepper.
Place asparagus spears in a shallow baking dish or four individual casserole dishes.
Put chicken over asparagus and top with sauce.
Sprinkle with parsley and bread crumbs.
Bake for 20 minutes.
Makes 4 servings.
(From The Living Heart Diet.)