| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

The crunch of toasted English muffins can't be beat, and they become irresistible when topped with this cheesy chicken mixture. Serve for lunch or dinner with a cool salad and tall glasses of ice cold tea.

Hot Chicken English Muffins

2 (6 1/2-ounce) packages STOUFFER'S® One Dish Favorites Creamed Chicken, defrosted according to package directions
2 tablespoons all-purpose flour
1 cup (4 ounces) shredded Swiss cheese, divided use
1 small tomato, seeded and diced
1/4 cup water chestnuts, drained and coarsely chopped
2 tablespoons chopped green onion
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
4 English muffins, split in half

1. Preheat oven to 375 F.
2. Combine creamed chicken and flour in medium bowl; add 2/3 cup cheese, tomato, water chestnuts, green onion, mustard and Worcestershire sauce. Season with salt and ground black pepper.
3. Place muffin halves cut side up on a baking sheet. Top each muffin half with chicken mixture; sprinkle with remaining cheese.
4. Bake for 15 to 20 minutes or until bubbly and cheese is golden brown.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.