I’m trying this one for dinner tonight!
Hot Chicken English Muffins
Source: Stouffer’s
6 Servings
RECIPE INGREDIENTS
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
RECIPE METHOD
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.