RECIPE TITLE "Hot Chicken English Muffins Recipe"
6 Servings--- easy
The crunch of toasted English muffins can't be beat, and they become irresistible when topped with this cheesy chicken mixture.
2 packages (6 1/2 oz.) Stouffer's One Dish Favorites Creamed Chicken, defrosted according to package directions
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Swiss cheese, divided
1 small tomato, 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
| Another 250 Best Muffin
Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).
Preheat oven to 375 degrees F.
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.
Place muffin halves cut side up on a baking sheet. Top each muffin half with chicken mixture; sprinkle with remaining cheese.
Bake for 15 to 20 minutes or until bubbly and cheese is golden brown.
Recipe reprinted by permission of Stouffer's. All rights reserved.