Creamy Mushroom, Chicken & Asparagus Bake

Ingredients for mushroom and chicken asparagus bake:

1. A quarter of a cup of extra virgin olive oil and one and a half teaspoons, separated
2. Two packages (8 ounces) of fresh button mushrooms, sliced.
3. One cup of finely chopped yellow onion
4. one third cup all-purpose flour
5. a half-cup of whole milk
6. Two tsp freshly chopped tarragon
7. Half a teaspoon of salt
8. Split a half-cup of finely grated Parmesan cheese.
9. One pound of freshly clipped and cut into one-inch pieces of asparagus.
10. One 8.8-ounce microwaveable package of whole-grain brown rice or one and a half cups of cooked brown rice
11. two cups of cooked, chopped chicken breast
12. A quarter cup of whole-wheat panko breadcrumbs.

Directions:

• Set oven temperature to 375°F. In a large cast-iron pan set over medium-high heat, heat 1 1/2 tablespoons of oil.
• Add the onion and mushrooms, and simmer, stirring frequently, for 9 to 10 minutes, or until the moisture produced from the vegetables evaporates and the mushrooms are gently browned.
• Add flour and cook for 1 minute, stirring regularly.
• Add the milk gradually and heat, stirring constantly, for about two minutes, or until the liquid thickens. Add 1/4 cup Parmesan, tarragon, and salt; stir until melted.
• Add chicken, rice, and asparagus and stir. Take off the heat.
• In a small bowl, toss panko with 1/4 cup Parmesan and the remaining 1 1/2 tablespoons oil; sprinkle over chicken mixture. Bake for about 15 minutes, or until the mixture is bubbling and the topping is brown.