Tuesday, January 11, 2011

Chicken-Mushroom Melts

Although these are listed as an appetizer in the Dec/Jan 2008 issue of Taste of Home magazine, I made these open-faced sandwiches last night as our main dish for supper. I used leftover cooked chicken instead of fresh raw chicken, and I mixed some cheese right into the chicken-mushroom mixture. I put the mixture on slices of homemade French bread.

This was a dish that seemed very ordinary at first, but became more intriguing with each bite. By the time we were done, we all wished there had been more!  The recipe and the photo, both from the Taste of Home website, are linked below.


Sheila said...

That looks really good. I don't like bread--wonder how it would be added to pasta or maybe I could use thinner bread?! I actually have everything but the mushrooms--I'd go get some but the weather isn't cooperating with us today!! Thanks for sharing. Take care.

Frances said...

Sound delish! I want some homemade French Bread. Maybe I should just make some.

McVal said...

That looks so good!

Lisa B. said...

Hubby and I would love this, kiddo hasn't developed a taste for mushrooms yet though. I think I will make it anyhow, it looks so good!

Annie Jones said...

Sheila: I think the only way to make it work with pasta would be to add some kind of a sauce. Maybe cream cheese and garlic thinned down with milk?

Frances and McVal: Let me know if you try it.

Lisa B: I set aside a portion of the chicken and cheese without the mushrooms for Kat. She doesn't like them (yet) either.