Chicken Divan
Ingredients
- 1/4 c flour
- 4 T butter
- 1 c milk
- pepper
- dash cayenne
- 1/2 c grated cheese (parmesan, gruyere, or other)
- 2 cooked chicken breasts, sliced filet-wise
- 4 slices lightly toasted bread
- approx 12 asparagus spears, cooked
- more grated parmesan
Instructions
Melt butter in a saucepan. Add flour and cook to form a roux. Add milk and spices, cooking until thickened. Stir in cheese and set aside. Arrange toast on a baking sheet. Lay sliced chicken on toast to cover each piece. Place asparagus spears on top (trim to fit). Spoon sauce over each sandwich and sprinkle with parmesan. Bake at 400 until sauce is browned and bubbling.
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