Baked Chicken Divan
|Cooked asparagus spears||3⁄4 Pound (Use Either Fresh Or Frozen)|
|Boneless skinless chicken breast||1 Pound, sliced cooked|
|Fleischmann's margarine||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Egg beaters||1⁄2 Cup (8 tbs)|
|Sherry cooking wine||2 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
Arrange asparagus in bottom of greased 2-quart shallow baking dish.
Place chicken slices over asparagus; cover with foil.
Bake at 325°F for 20 minutes or until heated through.
In medium saucepan, over low heat, melt margarine; blend in flour.
Cook, stirring until smooth and bubbly; remove from heat.
Gradually blend in milk; return to heat.
Heat to a boil, stirring constantly until thickened.
Gradually blend half the hot milk mixture into Egg Beaters.
Return mixture to saucepan; blend well.
Stir in sherry and pepper.
Spoon sauce over chicken and asparagus; sprinkle lightly with paprika.