Cheesy Chicken Sandwiches Recipes

CHEESY CHICKEN SANDWICHES

Steps:

• In medium bowl, toss chicken strips and dressing mix; set aside.
• In large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms start to brown and onion starts to soften. Add chicken; cook about 5 minutes, stirring frequently, until chicken is no longer pink in center.
• Set oven control to broil. Split buns, but don't cut all the way through. Open buns and place cut sides up on ungreased cookie sheet. Spoon chicken mixture evenly onto bun bottoms; top with cheese (cut slices in half to fit, if necessary).
• Broil with tops 4 to 6 inches from heat about 2 minutes or until bread is toasted and cheese is melted.

CHEESY CHICKEN SANDWICHES

Steps:

• Combine first four ingredients; mix well.
• Spread about 2 tablespoons cheese misture on each bagel half.
• Place 2 sandwich halves at a time on a paper towel in the microwave.
• Microwave on high for 30 to 60 seconds or until hot.
• Cheese may not appear melted.
• Repeat for remaining sandwiches.

CHEESY CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Season with salt and pepper. In a large skillet, cook chicken in oil for 5 minutes. Turn chicken., Add green pepper and onion to skillet. Cook 5 minutes longer or until chicken juices run clear and vegetables are crisp-tender., Spoon vegetables over chicken; top with cheese. Remove from the heat; cover and let stand for 1 minute or until cheese is melted. Serve on rolls.

HOT N CHEESY CHICKEN SANDWICHES

Steps:

• In a large bowl, combine the first nine ingredients. Pour into an ungreased 2-1/2-qt. baking dish; top with cheese. , Cover and bake at 350° for 45 minutes or until bubbly. Let stand for 5 minutes; spoon 1/3 cup onto each bun.

CHEESY CHICKEN TOAST SANDWICH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour enough four-cheese pasta sauce into the bottom of a casserole dish to cover in a light layer. Arrange chicken breasts into the casserole dish. Pour remaining sauce over the chicken breasts to cover. Cover dish with aluminum foil.
• Bake in preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cover chicken breasts with a layer of cheese and continue baking uncovered until the cheese melts, about 10 minutes more.
• Arrange cheese toast onto a baking sheet.
• Bake cheese toast in preheated oven until cheese is melted and the toast is browned around th edges, about 10 minutes.
• Sandwich each chicken breast between two slices of the toast with the cheesy sides touching the chicken.

CHEESY SOUTHWEST CHICKEN SANDWICHES

Steps:

• Heat skillet sprayed with cooking spray on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove from heat.
• Top with salsa and Singles; cover. Let stand 2 min. Meanwhile, spread bottom halves of buns with dressing.
• Fill buns with lettuce and chicken.

CHEESY BBQ CHICKEN SANDWICHES

Steps:

• Cook onions in large covered skillet sprayed with cooking spray on medium-high heat 2 min.; stir, then push to one side of skillet. Add chicken; cook 4 min. Turn chicken; top with barbecue sauce. Cook, covered, on medium-low 6 min. or until chicken is done (165ºF). Stir onions.
• Sprinkle chicken with cheese; cook, covered, 1 min. or until cheese is melted.
• Fill rolls with chicken and onions.

CHEESY CHICKEN MELT WITH ALL OF THE ONIONS RELISH

Steps:

• Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
• Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
• Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.