Chicken Casserole

INGREDIENTS:
3 tablespoons butter or margarine	1/4 cup flour	1 teaspoon grated onion
1/2 teaspoon salt	1/8 teaspoon pepper	1 6-ounce can sliced broiled mushrooms
milk	2 cups cooked rice	2 cups cooked chicken or turkey, diced
1 10-ounce package frozen, cut asparagus, thawed	1/2 cup shredded cheddar cheese
Serve: 6

Procedure:

1

Heat butter in skillet over moderately low heat (about 225 F.); blend in flour and stir until lightly browned. Add onion, salt and pepper. Drain mushrooms and add enough milk to make 2 cups liquid; gradually add to skillet and cook, stirring constantly, until thickened. Add mushrooms. Layer half of rice, chicken and asparagus in a 1-1/2-quart casserole. Pour in half of the sauce. Repeat layers. Top with cheese. Heat oven to 350 F. and bake 30 to 35 minutes. Uncover, heat 15 minutes more.