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

Chicken Mushroom Melts Recipe

Read Reviews (3)
5 3
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(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 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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