Chicken Mushroom Melts Recipe

5 4 4
Chicken Mushroom Melts Recipe
Chicken Mushroom Melts Recipe photo by Taste of Home
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Chicken Mushroom Melts Recipe

Read Reviews
5 4 4
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.
Recommended: 36 Ways to Love Toast
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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).
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.
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: 228 calories, 13g fat (8g saturated fat), 56mg cholesterol, 313mg sodium, 14g carbohydrate (0 sugars, 1g fiber), 14g protein.

  • 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
  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

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CMoore78 User ID: 4688861 227404
Reviewed Jun. 4, 2015

"I agree that this tasted bland. Even my husband who doesn't like strong flavors ate it but said it was "just ok". I even added the green onions as someone mentioned, but it just wasn't enough. Not bad, but not something I plan on making again."

MY REVIEW
Squirrel62 User ID: 3801659 99588
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
HBcook User ID: 2966570 134777
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
frogfoot5 User ID: 2797544 58404
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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