Patsy Riley, the first lady of the state of Alabama, sends this recipe. There is never enough left of this casserole to have leftovers. This has been in my file for more than thirty years. Mary Frances Pruet gave it to me in 1965, the year our son Rob was born.
4 bone-in chicken breasts
2 to 3 cups cooked white rice
1 (15-ounce) can asparagus spears, undrained
Medium white sauce
1½ cups cheddar cheese
1 cup slivered almonds
½ stick butter, melted
Boil the chicken until tender. I add a few dashes of garlic salt and a pat of butter to the water. Drain after cooking. When cool, pull the meat from the bones. Preheat the oven to 350°. Place the rice in a 9 × 13-inch casserole. Drain the asparagus, reserving the liquid. Place the asparagus and chicken pieces on top of the rice. Prepare a medium white sauce (page 136) using equal parts milk and reserved asparagus liquid. Pour the sauce over the rice, chicken, and asparagus. Top with the cheese and almonds. Pour the butter over the cheese and almonds and bake for 40 minutes or until the mixture bubbles and the almonds are golden brown.
YIELD: 6 TO 8 SERVINGS