Chicken Asparagus Muffin Stacks Recipe
Ingredients
| 8 rusks or English muffins, split | ||
| 1 10-ounce package frozen asparagus spears | ||
| 2/3 cup Chicken Gravy Base | ||
| Minced onion | 1 1/2 Teaspoon, dried | |
| Prepared mustard | 1/2 Teaspoon | |
| Dash bottled hot pepper sauce | ||
| Water | 1 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Cooked chicken | 1 1/2 Cup (16 tbs), diced | |
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.
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.
Chef
