Open-Face Turkey Mornay

• 1 can (14-ounce) reduced-sodium chicken broth, Swanson®
• 2 tablespoons butter
• 1 package (1.6-ounce) Alfredo sauce mix, Knorr®
• 1 3/4 cups finely shredded Swiss cheese
• 2 1/2 cups sliced leftover turkey
• 4 English muffins, split, Thomas’®
• 4 slices Canadian-style bacon
• 1 tomato, sliced
• 1 can (15-ounce) asparagus spears, drained and rinsed, Green Giant®

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.

• Yields: 4 servings
• Preparation Time: 45 minutes