Liberace's Chicken Divan Casserole

Step 1: Poach the chicken breasts in milk

Step 2: Seasoning to taste.

Step 3: When cool, slice the cooked chicken breasts into 1/4″ slices.

Step 4: Peel the bottoms of the asparagus stalks.

Step 5: Barely cover with water in a wide shallow pan and bring to a low boil.

Step 6: Cook asparagus for five minutes

Step 7: Immediately drain and plunge into a large bowl of ice water to arrest the cooking and preserve the vibrant color.

Step 8: When completely cooled, drain well.

Step 9: Arrange the asparagus in the bottom of a Pam sprayed casserole.

Step 10: Fan out the chicken slices on top.

Step 11: Lightly season

Step 12: In a saucepan

Step 13: Melt the butter, stir in the flour and cook, whisking, for 1 minute.

Step 14: Into this thick base whisk in the half and half, mixing it completely smooth as you bring the sauce to a gentle simmer.

Step 15: Add the sherry, lemon juice and seasoning to taste. Cook for 2 minutes, stirring all the while.

Step 16: Off the heat

Step 17: Stir in 1/4 cup of the Parmesan cheese until the cheese is melted into the sauce.

Step 18: Cover the chicken breast slices with the hot sauce, using a spatula to cover evenly.

Step 19: Sprinkle on the remaining 1/4 cup cheese.

Step 20: Place the dish into a pre-heated 350º oven and bake for 20 minutes,

Step 21: Until heated through.

Step 22: Finish by turning the oven to broil and browning the top until lightly brown and bubbly.