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Chicken Asparagus Muffin Stacks

fast.cook's picture
Ingredients
  Rusks/English muffins 8 , split
  Frozen asparagus spears 10 Ounce (1 Package)
  Chicken gravy 2⁄3 Cup (10.67 tbs)
  Minced dried onion 1 1⁄2 Teaspoon
  Prepared mustard 1⁄2 Teaspoon
  Bottled hot pepper sauce 1 Dash
  Water 1 Cup (16 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Lemon juice 1 Teaspoon
  Diced cooked chicken 1 1⁄2 Cup (24 tbs)
Directions

Preheat broiler.
Toast rusks or muffins.
Meanwhile, cook asparagus according to package directions.
At the same time, in saucepan combine Gravy Base, onion, mustard, and hot pepper sauce.
Stir in water.
Cook and stir over medium heat till thickened and bubbly.
Stir in wine and lemon juice.
Stir in chicken; heat through.
Drain asparagus.
For each sandwich, top rusk round or muffin half with a little chicken mixture.
Top with another rusk round or muffin top, a few asparagus spears, and more chicken mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Quick

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