Creamy Chicken, Mushroom And Asparagus Casserole - cooking recipe

Ingredients

13.5 oz rigatoni pasta
6 tbsp butter
1 1/2 lb chicken breast, cut into 1/3 inch pieces
3.5 oz button mushrooms, sliced thinly
2 tbsp flour
2 cups milk
1/3 cup grated Romano cheese
1 1/3 cups grated Cheddar cheese
1/2 bunch asparagus, woody ends snapped off, cut into 2 inch pieces
1 tbsp coarsely chopped fresh flat-leaf parsley leaves

Preparation

Preheat oven to 400\u00b0F.
Cook pasta in boiling salted water until tender then drain.
Melt 2 tbsp butter in a large frying pan over medium-high heat. Cook chicken, in batches, until cooked through. Remove from pan.
Add remaining butter to pan. Cook mushrooms, stirring, until tender. Add flour and cook, stirring, for 1 minute. Gradually stir in milk. Cook over medium heat until mixture boils and thickens. Stir in chicken, Romano cheese, 1 cup Cheddar and asparagus. Season to taste.
Add pasta to sauce and stir to combine. Transfer to a large baking dish and sprinkle with remaining cheese. Bake for 15 mins, or until light golden brown. Serve sprinkled with parsley.