Cook the Chicken:

• Preheat oven to 350°F. Lightly oil a 13×9-inch baking dish with 1 tbsp oil.
• Drizzle chicken breasts with the remaining 1 tbsp oil, season with salt and black pepper.
• Bake for 22-25 minutes or until cooked through (165°F internal temperature). Let cool slightly, then cut into ½-inch to ¾-inch pieces. Keep oven at 350°F.

Blanch the Asparagus:

• Prepare an ice bath. Bring a saucepan of salted water to a boil.
• Blanch the asparagus in batches for 30-45 seconds until bright green.
• Transfer to the ice bath, then blot dry with paper towels. Cut into thirds and spread in the prepared baking dish. Season with salt and black pepper.

Make the Sauce:

• In the same saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes without browning.
• Stir in sherry or wine to form a thick paste. Gradually whisk in the half-and-half until smooth.
• Bring to a boil, then reduce heat and simmer until thickened, about 2-3 minutes.
• Stir in cheese, whisking until melted and smooth. Remove from heat, then mix in white pepper, nutmeg, and chicken.

Assemble & Bake:

• Pour the cheese sauce with chicken over the asparagus, smoothing the top. Cover loosely with foil.
• Bake for 30-35 minutes until bubbling around the edges.
• Uncover, sprinkle almonds over the top, and bake for an additional 5 minutes.

Garnish & Serve:

• Sprinkle with fresh parsley and serve immediately.