Open-faced chicken sandwiches

Yield: 1 Servings

Measure 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 \N Pound sliced cooked chicken
4 slices Sandwich bread, toasted
8 slices Bacon, cooked, drained,
\N \N And crumbled
¼ cup Grated parmesan cheese

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.

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