Chicken and Asparagus Bake

40g butter

2 tbspns. flour

2/3 cup powdered milk

2 cups water

1/2 tspn. dried thyme

2 cups cooked chicken

310g can asparagus cuts, drained

1 cup fresh breadcrumbs

paprika

Method: Melt butter in a saucepan and stir in flour. Combine powdered milk and water and pour into butter mixture. Cook, stirring constantly over low heat until thick and boiling. Stir in thyme, chicken and asparagus and then spoon mixture into greased ovenproof dish. Top with breadcrumbs, sprinkle with paprika and cook in a 180C oven until golden brown about 20 minutes. Serves 4. Mixture can easily be doubled.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.18.