Warm Chicken Sandwiches W Mushrooms Spinach And Cheese Recipes

WARM CHICKEN SANDWICHES WITH MUSHROOMS, SPINACH AND CHEESE

Steps:

• Preheat oven to 400°F. Pull some bread from ciabatta rolls to form slightly hollow centers. Drizzle ciabatta rolls with olive oil. Spread roll bottoms with whole grain mustard. Sprinkle roll bottoms with half of Fontina cheese.
• Heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Add chopped shallots and pressed garlic; sauté 3 minutes. Add chicken; sauté 2 minutes to heat through. Transfer to plate. Add 1 tablespoon oil to skillet. Add spinach; sauté 2 minutes. Season to taste with salt and pepper. Drain. Spoon chicken mixture, then spinach over roll bottoms. Top with remaining cheese. Cover with roll tops. Wrap each sandwich tightly in foil. Bake sandwiches until cheese melts, about 20 minutes.

WARM CHICKEN SANDWICHES W/ MUSHROOMS, SPINACH, AND CHEESE

Steps:

• Preheat oven to 400°F
• Pull some bread from ciabatta rolls to form slightly hollow centers. Drizzle ciabatta rolls with olive oil. Spread roll bottoms with whole grain mustard. Sprinkle roll bottoms with half of fontina cheese.
• Heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; saute 4 minutes. Add chopped shallots and pressed garlic; saute 3 minutes. Add chicken; saute 2 minutes to heat through. Transfer to plate. Add 1 tablespoon oil to skillet. Add spinach; saute 2 minutes. Season to taste with salt and pepper. Drain.
• Spoon chicken mixture, then spinach over roll bottoms. Top with remaining cheese. Cover with roll tops.
• Wrap each sandwich tightly in foil. Bake sandwiches until cheese melts, about 20 minutes.

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.

HOT CHICKEN SANDWICHES II

Steps:

• Shred chicken, and place in a large pot or slow cooker. Stir in soup and water. Stir in the seasoning mix from the stuffing, and then stir in the dry stuffing mix. Cook over medium heat until heated through. Spoon onto buns, and serve.

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.

WARM CHICKEN, MUSHROOM, AND SPINACH SALAD

Steps:

• Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.
• Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.
• Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.
• Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.

HOT SHREDDED CHICKEN SANDWICHES

Steps:

• In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.