Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Butter; divided |
6 slices | Bread; thick |
⅓ cup | Flour; all-purpose |
1 teaspoon | Salt |
½ teaspoon | Paprika |
\N dash | Pepper |
2 cups | Milk |
1 cup | Cheese, American; shredded |
12 slices | Chicken or turkey; cooked, thin slices |
24 \N | Asparagus stalks; cooked |
Melt ¼ cup butter. Cut crusts from bread slices. Brush cut surfaces of bread with melted butter. Place on overnproof platter or baking dish. Melt remaining ¼ cup butter in saucepan; blend in flour, salt, paprika, and pepper. Add milk, stirring constantly, and cook until sauce is smooth and thickend. Blend in cheese; stir until melted. Toast bread until lighlty browned in very hot oven, 450 degrees, about 5 minutes. Arrange chicken on toast squares; cover with asparagus tips. Spoon cheese sauce over asparagus. Place under broiler 4 to 5 inches from heat source until warm and lightly brown, 3 to 4 minutes.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-01-94