Dinner is something to be savored and more than likely, you have a favorite recipe that you go back to time and time again. That doesn’t mean, however, that you don’t want to experiment and sometimes when you try something different, it ends up being the tastiest meal you have ever had. That is sure to be your experience when you try this unique and flavorful recipe.
More than likely, you eat chicken on a regular basis and you probably enjoy a good grilled cheese sandwich as well. Why not put the two flavors together along with some asparagus and other goodness and make a delicious casserole? What you end up with is this chicken crisp with grilled cheese crouton recipe and it is absolutely fantastic.
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INGREDIENTS:
CROUTONS:
-8 to 10 slices mild provolone or havarti cheese
-10 slices Italian bread
-3 to 4 tbsp butter
FILLING:
-1 purchased roasted or barbecued chicken
-6 to 8 oz asparagus
-2 tbsp butter
-1 large leak, cleaned and sliced
-3 fresh carrots, diced
-1/4 cup all purpose flour
-2 3/4 cups chicken broth
-4 oz cremini or white mushrooms, sliced
-1 1/2 tsp chopped thyme or basil
1/2 tsp salt
-1/4 tsp freshly ground pepper
DIRECTIONS:
-Preheat oven to 350F
-Make 5 grilled cheese sandwiches using double layers of cheese. Let cool and cut in to 1 inch pieces
-pull apart chicken into bite sized pieces
-cut off tips of asparagus for garnish, slice remaining asparagus in to 1 inch pieces
-heat butter in a large saucepan over medium heat. Add leeks and carrots and saute 5 to 7 minutes. Stir in flour and cook for 1 minute. Slowly stir in broth and add mushrooms.
-Bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes, stirring occasionally
-Stir in lemon juice, thyme, salt and pepper. Stir in asparagus and chicken. Spread hot filling in a baking dish. Top with croutons and asparagus tips.
-Bake 20 to 25 minutes in oven center or until filling is bubbling and top is crispy and golden