Open-faced chicken sandwiches
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | All-purpose flour |
| 1 | cup | Milk |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| ½ | cup | (about |
| 2 | ounces | Shredded cheddar cheese |
| 1 | Pound sliced cooked chicken | |
| 4 | slices | Sandwich bread, toasted |
| 8 | slices | Bacon, cooked, drained, |
| And crumbled | ||
| ¼ | cup | Grated parmesan cheese |
Directions
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add salt, pepper, and Cheddar cheese, stirring until cheese melts.Place chicken on toast, and cover with sauce. Sprinkle with crumbled bacon and grated Parmesan cheese. Bake at 400 degrees for 10 minutes. Yield: 4 servings.