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1
Preheat the oven to 350
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2
In a ziptop bag, add 1/4 c AP flour and 1 1/2 tsp of the Poultry seasoning and mix it up.
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3
Cut the chicken into 2 in pieces or so (I like to use scissors for this).
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4
Toss the chicken in the bag to coat, and shake off any excess breading.
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5
Reserve the excess flour, adding the extra 1 tbs of flour to the reserve.
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6
In a small bowl, toss the breadcrumbs, butter, cheese, and remaining seasoning.
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7
Add the oil to your casserole, and heat over medium high heat.
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8
Brown the chicken on each side, in batches (one batch takes about 5 minutes, I can usually get done in three batches in a 12 in casserole).
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9
Transfer the chicken to a plate.
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10
Meanwhile, skin and trim the asparagus.
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11
Boil in a pot of salty water for about 8 minutes, until soft.
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12
Remove from the water and cut into 1 or two inch pieces.
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13
In the casserole, add the sausage (chopped into 1/2 in pieces), and cook, stirring, until browned (about 4 minutes).
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14
Add the onions, garlic, and cayenne, and cook, stirring, until soft, about 3 minutes.
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15
Add the mushrooms and cook until soft, 3-4 minutes.
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16
Stir in the reserved flour and cook for 1 or 2 minutes.
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17
Add the chicken, asparagus, stock, dairy, green onions, parsley, and tarragon.
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18
Stir and bring to a boil.
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19
Evenly distribute the bread crumb mixture over the top.
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20
Remove the casserole to the oven, and bake until bubbly and the bread crumbs are browned, about 25 minutes.
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21
Serve with one crostini underneath, and two or three around the plate.
