Chicken Asparagus Bake

1 Lb. fresh asparagus                        

5 TBL. butter

5 TBL. flour                                        

1½ cups chicken broth

1 cup sliced mushrooms                    

2 large chicken breast, cooked

¼ cup dry breadcrumbs                     

2 TBL. chopped parsley

2 TBL. melted butter                          

2 TBL. sliced almonds, toasted 

Cook asparagus in small amount of water, about 10 minutes: drain well.  Melt the 5 TBL. of butter in saucepan and blend in the 5 TBL. flour.  Add the chicken broth and cook until mixture is thickened. Add mushrooms that have been sauteed in butter. Add salt and pepper.  Place sliced chicken in bottom of square or rectangle 1½" deep baking dish.  Drizzle with half the sauce; arrange the asparagus next and pour on remaining sauce.  Combine bread crumbs, parsley, almonds and remaining melted butter and sprinkle atop casserole.  Bake at 375 degrees for about 20 to 30 minutes.