Chicken Cheese Casserole

3-4 cups cooked chicken, chopped (I like a lot of chicken so I use 4 cups)
2 cups chopped baby asparagus, chopped (1 bunch, cut stalk down about 1/2 way)
2 cups baby Portabello Mushrooms, chopped (8oz pkg, I didn’t use stems)
2 tbls butter & 1 tbls olive oil
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¼ cup butter
¼ cup flour
1 clove garlic, minced
½ teaspoon salt
1 cup chicken broth
1 cup milk
¼ cup onion, minced
½ teaspoon dried basil
¼ teaspoon dried Oregano
A pinch of black pepper
1 cup (8oz) Mozzarella cheese, grated
½ cup parmesan cheese (1/4 cup for sauce, ¼ cup for top)
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1 cup ricotta cheese (I sometimes mix in a little mozzarella &/or parmesan with it for extra flavor)

In large sauté pan heat butter & olive oil, add chopped asparagus & mushrooms. Saute on Medium High heat for about 4 minutes., set aside with cooked chicken.

In large saucepan melt ¼ cup butter (1/2 stick). Add ¼ flour, garlic & salt. Whisk until smooth. Let cook for a minute or two until bubbly. Add chicken broth & milk to pan, stirring constantly for about 3-4 minutes until it starts to thicken. Then add onion, basil, oregano, pepper, ¼ cup of the parmesan cheese, & the mozzarella cheese. Stir until the cheese melts. Add chicken & vegetables to sauce. Stir well until everything is combined.

In a casserole dish (4 quart or 13 x 9 x 2) pour half of the mixture. Top with dollops of the ricotta cheese, try to distribute evenly but does not have to be perfect. Top with the rest of the chicken mixture. Sprinkle the remaining ¼ cup of parmesan cheese on top.

Cook in a preheated 350 degree oven for about 30-40 minutes until hot & bubbly. Let cool about 15 minutes before serving.