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 frozen 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 (190°C).
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.