Wednesday Recipes: A Potentially Easy Lunch (or Dinner) Curried Chicken Croissants

So, when I was in graduate school...even though we were relatively poor, I signed up for the Recipes of the Month Club. I received a packet of recipes for 2 years--and a big plastic box to hold them all.

This is one of the many recipes from that collection--I actually don't usually use the chicken. I sometimes make extra curry sauce and serve on steamed vegetables the next day. My son leaves off the asparagus and we love every variation!

Curried Chicken Croissants

Ingredients:

4 croissants

1/2 lb. fresh asparagus or 1 pkg. (10 oz.) frozen asparagus spears, cooked and drained

6 oz. each thinly sliced chicken (or turkey) and ham

3 oz. sliced Swiss Cheese

(Curry sauce below)

Directions:

1. Split the croissants in half. Set bottom halves on baking sheet.

2. Divide asparagus, chicken, ham and cheese evenly on croissants (I often double the croissants and just use ham and cheese).

3. Add top halves.

4. Bake at 350 degrees for 10 to 15 minutes or until cheese melts.

5. Serve with the curry sauce.

Note: Good served with pickles and salad.

Curry Sauce:

Ingredients:

2 tablespoons butter

1 tablespoon curry (or vary to taste--I've added more as the kids got older to get to a tablespoon)

2 tablespoons all-purpose flour

Dash sugar

1/4 teaspoon salt

1 1/2 cups half-and-half

2 tablespoons lemon juice

Directions:

1. In small saucepan, melt butter.

2. Stir in flour, curry, sugar, and salt.

3. Whisk in a little of the half-and-half at a time, watching for mixture to thicken. Don't worry if there are lumps--just keep whisking them away.

4. Add lemon juice.

5. Pour over sandwiches while sauce is still warm. Yum!

Note: From My Great Recipes Packet, 1990.