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Chicken Mushroom Melts Recipe
Chicken Mushroom Melts Recipe photo by Taste of Home

Chicken Mushroom Melts Recipe

Publisher Photo
These crisp, cheesy melts look special and taste great! "On busy weeknights, I like to serve these with a salad for a satisfying meal. But they make hearty appetizers as well," notes Sandra Futros of Dugald, Manitoba.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings

Ingredients

  • 1-1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 pound medium fresh mushrooms, quartered
  • 1 tablespoon canola oil
  • 1-1/2 teaspoons soy sauce
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, softened
  • 3 garlic cloves, minced
  • 16 slices French bread (1 inch thick)
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Nutritional Facts

1 serving equals 228 calories, 13 g fat (8 g saturated fat), 56 mg cholesterol, 313 mg sodium, 14 g carbohydrate, 1 g fiber, 14 g protein.

Directions

  1. In a large skillet over medium heat, cook chicken and mushrooms in oil for 5 minutes. Stir in soy sauce; cook 7 minutes longer. Stir in cream; cook for 4-6 minutes or until sauce is thickened (do not boil).
  2. In a small bowl, combine butter and garlic; spread over bread. Place buttered side up on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes.
  3. Top each slice with 1/4 cup chicken mixture. Sprinkle with cheese. Broil for 1-2 minutes or until the cheese is melted. Yield: 16 appetizers.
Originally published as Chicken Mushroom Melts in Taste of Home December/January 2008, p52

Nutritional Facts

1 serving equals 228 calories, 13 g fat (8 g saturated fat), 56 mg cholesterol, 313 mg sodium, 14 g carbohydrate, 1 g fiber, 14 g protein.

Reviews for Chicken Mushroom Melts

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 9, 2009

I thought that this was very bland. To jazz it up, I topped it with toasted almonds and green chives. If I make this again, I'm going to use Monteray Jack cheese instead.

MY REVIEW
Reviewed Dec. 26, 2008

12/24/2008 - Excellent recipe but very filling. I made them as an appetizer and used thinner French bread slices. We only made one appetizer and each had 2 of these so we could still eat dinner.

MY REVIEW
Reviewed Oct. 28, 2008

I tried this appetizer last Christmas when our family got together. I can't count how many times I've made them since then. Everytime I make them they get rave reviews by all. They are delicious and look quite fancy but are really easy to make.

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