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Chicken Asparagus Muffin Stacks Recipe
|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)|
Serving size: Complete recipe
Calories 1064 Calories from Fat 249
% Daily Value*
Total Fat 27 g41.8%
Saturated Fat 5 g24.9%
Trans Fat 0 g
Cholesterol 252 mg
Sodium 1044.2 mg43.5%
Total Carbohydrates 85 g28.2%
Dietary Fiber 6.4 g25.4%
Sugars 18.9 g
Protein 101 g201.4%
Vitamin A 30.5% Vitamin C 36.1%
Calcium 15% Iron 34.4%
*Based on a 2000 Calorie diet
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.