Open-Face Turkey Mornay - cooking recipe

Ingredients

1 (14 ounce) can reduced-sodium chicken broth
2 tablespoons butter
1 (1 5/8 ounce) package alfredo sauce mix
1 3/4 cups swiss cheese, finely shredded
2 1/2 cups turkey, sliced
4 English muffins, split
8 slices Canadian bacon
1 tomatoes, sliced
1 (15 ounce) can asparagus spears, drained and rinsed

Preparation

Preheat oven to 350 degrees F. Line a baking sheet with foil. For Mornay sauce, in a saucepan, combine broth and butter over medium heat; whisk in Alfredo sauce mix. Bring to a boil, stirring constantly. Reduce heat; simmer for 2 minutes. Add 1 1/4 cups of the Swiss cheese, stirring just until melted. Remove from heat. Divide sliced turkey among split English muffins. Top with Canadian bacon, tomato, and asparagus; place on a baking sheet. Spoon the Mornay sauce over; top with the remaining 1/2 cup swiss cheese. Bake in preheated oven about 20 minutes or until heated through and cheese is bubbling and just starting to brown.