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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These are tasty for lunch and a twist on your standard chicken salad. My sister came up with these using up what she had on hand. So make this with whatever veggies, seasonings you want. Ingredients:
2 (9 3/4 ounce) cans chicken breasts |
1/4 cup light mayonnaise |
1/4 cup fat free sour cream |
1 tablespoon mustard |
1 celery rib, diced |
1 cup cheese, shredded |
salt, to taste |
pepper, to taste |
garlic powder, to taste |
4 english muffins |
Directions:
1. Drain cans of chicken. Heat oven to 350.
2. Add mayo, sour cream, mustard, cheese, celery and seasoning to mixing bowl. Add chicken and mix well. (add a dollop more mayo if it seems dry).
3. Spread mixture on top of a halved English muffin.
4. Bake for 12-15 minutes.
5. This recipe changes all the time for me. Sometimes I add onion or red peppers. I'll substitute some ranch dressing for the mayo. If I have pepper jack cheese I'll add that and some hot sauce for a Southwestern type melt.
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