Chicken asparagus bake

• 5 Tbsp. each butter and flour
• 1 1/2 cups chicken broth
• 6-oz. can mushrooms, drained
• Dash pepper
• 2 large chicken breasts, cooked and sliced
• l lb. cooked fresh asparagus spears
• 1/4 cup dry bread crumbs
• 2 Tbsp. each toasted slivered almonds, and melted butter

Preheat oven to 375°F. Melt butter; blend in flour. Add chicken broth; cook and stir until mixture is thickened. Add mushrooms and pepper. Place chicken in bottom of 6 x 10 x 1/2-inch baking dish. Drizzle with half the mushroom sauce. Arrange asparagus spears over sauce, then pour on remaining sauce. Combine crumbs, almonds, and melted butter. Sprinkle over casserole. Bake 20 minutes.