Cheesy Chicken Subs Recipes

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HOT N CHEESY CHICKEN SANDWICHES



Hot N Cheesy Chicken Sandwiches image

Here's a nice change of pace from traditional chicken sandwiches. Cream of mushroom soup gives a rich homey flavor, and vegetables add just the right amount of crunch.-Nancy Frederiksen, Springfield, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 24 servings.

Number Of Ingredients 11

6 cups cubed cooked chicken
1-1/2 cups chopped celery
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup mayonnaise
3/4 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups process cheese (Velveeta), cubed
24 hamburger buns, split

Steps:

  • In a large bowl, combine the first nine ingredients. Pour into an ungreased 2-1/2-qt. baking dish; top with cheese. , Cover and bake at 350° for 45 minutes or until bubbly. Let stand for 5 minutes; spoon 1/3 cup onto each bun.

Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 621mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

EASY CHICKEN MELTS



Easy Chicken Melts image

"These cheesy, Cajun-flavored sandwiches are toasty and delicious right out of the oven. When I have leftover baked chicken breasts, I cut them up and use instead of the canned chicken," says Jessi Holland of Pensacola, Florida.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 9

1 can (9-3/4 ounces) chunk white chicken, drained and flaked
1 cup shredded cheddar cheese, divided
1/2 cup finely chopped onion
1/2 cup diced green pepper
1/4 cup mayonnaise
3/4 teaspoon Cajun seasoning
1/2 teaspoon minced garlic
10 slices Italian bread (1/2 inch thick)
2 plum tomatoes, sliced

Steps:

  • In a small bowl, combine the chicken, 1/2 cup cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic. Spread over bread slices. Top each with a tomato slice; sprinkle with remaining cheese. , Place on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until bread is toasted and golden brown.

Nutrition Facts : Calories 349 calories, Fat 18g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 784mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein.

CHEESY CHICKEN SANDWICHES



Cheesy Chicken Sandwiches image

This warm, open-faced sandwich is easy to put together and really hits the spot. Something a little different from the standard lunch fare.

Provided by ratwoman

Categories     Lunch/Snacks

Time 11m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup cheddar cheese, shredded
5 ounces canned chicken, drained
3 ounces cream cheese, softened
2 tablespoons green onions, chopped
6 bagels, halved

Steps:

  • Combine first four ingredients; mix well.
  • Spread about 2 tablespoons cheese misture on each bagel half.
  • Place 2 sandwich halves at a time on a paper towel in the microwave.
  • Microwave on high for 30 to 60 seconds or until hot.
  • Cheese may not appear melted.
  • Repeat for remaining sandwiches.

Nutrition Facts : Calories 453.7, Fat 14.8, SaturatedFat 7.8, Cholesterol 50, Sodium 838.8, Carbohydrate 56.8, Fiber 2.5, Sugar 0.2, Protein 22

CHICKEN CACCIATORE SUBS



Chicken Cacciatore Subs image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 pieces boneless skinless chicken breast, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
Grill seasoning blend, or salt and pepper
4 sub rolls, split
2 cloves garlic, cracked away from skins
1 teaspoon red crushed pepper flakes
2 large portobello mushroom caps, sliced
1 green bell pepper, seeded and sliced
1 large onion, white or brown skinned, sliced
1 teaspoon dried oregano, 1/3 palm full
1/2 cup dry red wine or stock -- chicken or beef flavor
1 (14-ounce) can, crushed tomatoes
2 to 3 tablespoons chopped flat-leaf parsley
1/3 pound deli sliced provolone

Steps:

  • Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side.
  • Heat broiler, lightly toast rolls on cookie sheet and remove.
  • Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with sliced provolone. Melt cheese under hot broiler. Serve.

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