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LOCATION: Recipes >> Poultry >> Divan 01

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Chicken Divan

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

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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