Ingredients:

1/2 pound fresh asparagus

1 (8-ounce) package sliced fresh mushrooms

4 green onions, chopped

1/4 cup butter, melted

1/4 cup all-purpose flour

3 cups chicken broth

1 (8-ounce) carton whipping cream

1/2 cup shredded Parmesan cheese, divided

1 teaspoon salt

1/2 teaspoon ground black pepper

2-1/2 cups chopped cooked chicken

1 (8-ounce) package medium egg noodles, cooked

Directions:

Preheat oven to 350 degrees. Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 2-inch pieces. In a large skillet, saute asparagus, mushrooms, and green onion in melted butter over medium heat for 5 minutes. Whisk in flour until smooth. Cook, stirring constantly, for 1 minute. Gradually stir in broth and cream. Cook for 10 minutes, stirring occasionally.Add 1/4 cup cheese and remaining ingredients; stir. Spoon mixture into a 13-x-9-x-2-inch baking dish. Top with remaining cheese.

Bake for 35 minutes, or until hot and bubbly.

Ingredients:
4 cups hot, cooked, long-grain rice

8 ounces process cheese spread, such as Velveeta, melted

1 (4-ounce) can chopped green chiles, drained

1 cup chunky-style salsa

1 cup shredded Colby-Jack cheese

1/2 cup shredded smoked Gouda cheese

Toppings:

chopped green onion, smoked paprika (optional)

Directions:
Preheat oven to 350 degrees. Lightly coat a 2-quart casserole dish with cooking spray; set aside. In a large bowl, combine rice, Velveeta, chiles, and salsa, stirring well. Spoon rice mixture into prepared casserole dish, sprinkle shredded cheeses evenly over top of casserole, bake for 20 minutes, or until hot and cheese is melted. Top with green onion and smoked paprika.