Chicken and Asparagus Casserole

Chicken and Asparagus Casserole 1/2 pound fresh asparagus, I used 1 whole bunch from the store 1/4 cup butter 1 (8-ounce) package sliced fresh mushrooms 1/2 cup diced onion 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 handfuls baby spinach leaves 2 green onions, green parts only, sliced 2 1/2 cups chopped cooked chicken, I use all the meat I could get off of 1 rotisserie chicken 1 (8-ounce) package medium egg noodles, cooked Preheat oven to 350 degrees. Cut off tough ends from asparagus and discard. Cut asparagus into 2-inch pieces. Melt butter in a large skillet over medium heat and saute asparagus, onion, and mushrooms for 4 minutes. Whisk in flour until smooth. Cook for one minute, stirring constantly. Gradually add in broth and cream, whisking continuously. Cook for 6 to 8 minutes. Stir occasionally. Add 1/4 cup Parmesan cheese, salt, pepper, chicken, green onions, and spinach. Place cooked egg noodles in a large bowl and add chicken mixture. Stir to combine everything. Spoon into a greased 13X9-inch baking dish. Top with remaining 1/4 cup cheese and bake for 30 minutes.