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:

2 cups spaghetti, broken into 2″ lengths

1 1/2 quarts water

1 tablespoons vegetable oil

1/4 cup chopped onion

2 teaspoon  minced garlic

1/2 cup chopped parsley

1/2 teaspoon oregano

1/16 teaspoon pepper

1 6 1/2 ounce can minced clams

2 tablespoons white wine or water

1 tablespoon grated Parmesan cheese

Directions:

Cook spaghetti in boiling water about 15 minutes while making the sauce. Saute onions and garlic in the oil, about 2 minutes. Add parsley, oragano, pepper and juice drained from the clams. Add wine and simmer about 5 minutes. Add clams and heat about 1 minute. Drain speghetti. Add to sauce and toss till mixed. Sprinkle each serving with cheese before serving.