Creamy Chicken and Asparagus Over Toast

Last Friday was a flurry of activity:  getting out of work early and then preparing for the weekend's Christmas festivities.  But we took some time to make something really, truly fantastic out of one of my Rachael Ray Cookbooks:  Creamy Chicken and Asparagus over Toast.  I chose this recipe based on the awesome-sounding title and didn't even read it.

The recipe was a little misleading.  I was picturing something like a creamed chicken with bits of asparagus, over some regular sandwich bread toast.  WRONG!

Chicken breast, shredded gruyere cheese, fresh asparagus, ham strips and caramelized onion.  Served atop buttered baguette, broiled.  How could this be anything short of amazing??  It did not disappoint.  Dinner was a silent affair for the most part, as we hungrily enjoyed every bite.  Upon telling my mother about the recipe, she said what I think every time I make a RR recipe:  "She really doesn't pay any attention to calories."  No, no she doesn't.  But we were also in agreement that if you eat just a small portion, you're good to go.  We cut this meal into four portions, and had one for dinner and one for lunch the next day.   A perfect meal, for when you are wrapping and running around!