Chicken Asparagus Muffin Stacks
|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)|
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.
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.