Ya know how around this time of year it’s all about football and Pinterest becomes totally flooded with amazing Football Food like those Ham and Cheese sliders, or Chicken Cordon Bleu Sliders? Well it’s time to bring in another favorite that is all kinds of amazing and I’m pretty sure you need to devour for the next big game. Cheesy chicken melts are all the rage and your not cool unless you try them.
No, really, they are that good. These babies are made using a creamy, cheesy chicken mixture just like what your mom used to put in Chicken Pillows so that’s kind of cool and then the sauce is that buttery honey mustard sauce that everyone loves so it’s picture perfect.
And mouth watering. And full of calories so probably go ahead and serve with fresh fruits and vegetables so you can feel better about yourself. Heaven knows that kind of balances junk food out, right? No? Still worth it.
Can You Cook Chicken From Frozen?
You can safely cook your frozen chicken, as long as you follow a general guideline.
You will need to increase your cooking time by 50%.
Does Honey Mustard Need to Be Refrigerated?
Dijon and horseradish-based mustards should be refrigerated, but others are OK to leave out if you prefer them at room temperature.
Cheesy Chicken Melts
Cheesy Chicken Melts
For the Chicken
- 3 Chicken Breasts, boneless, skinless
- 2 Teaspoons Montreal Chicken Seasoning
- 3 Cups Rotisserie Chicken, shredded
For the Filling
- 8 Ounces Cream Cheese, softened
- 2 Tablespoons Butter, softened
- 1 Cup Cheddar Cheese, shredded
- 3/4 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Package Hamburger Buns or Potato Buns
For the Sauce
- 4 Tablespoons Honey Mustard
- 1 Tablespoon Honey
- 1/2 Cup Butter, melted
- 1 Tablespoon Poppy Seeds
- Heat the oven to 350 degrees.
- Sprinkle each side of the chicken breasts with seasoning and bake for 20-30 minutes then shred the meat and allow to cool.
- In a large bowl, cream together the cream cheese and butter.
- Add the chicken, cheese and seasoning and stir until evenly combined.
- Open each bun and spoon a hearty amount of filling on the bottom half and top with the lid Place all of the sandwiches in a baking pan.
- In a small bowl, stir together the honey mustard, honey, butter and poppy seeds.
- Pour 3/4 of the mixture over the buns and cover with foil, and bake for 12-15 minutes.
- Remove the foil and bake an additional 2 minutes then quickly pour over the remaining sauce and serve immediately.
I’ve made this twice now! I felt the honey mustard glaze was too messy (maybe I didn’t do it right) the first time, so I actually added it to the filling/chicken mix and it worked amazingly. Next time I’m going to try basting the HM glaze on rather than pour.
Question though. How would you go about reheating without using a microwave??
Hi Steven! Yes, basting the glaze on will make it less messy! I would put them in a casserole dish and reheat them in the oven on 350 for 5-7 minutes.
I made these delicious sandwiches on Tuesday. They were a hit! We loved them so much I’m making them again tomorrow when we have company over. Thanks for the great recipe!
Thank you so much for the feedback Stacy! They are a great option for a get together!
I made these last evening for a ladies birthday party. They were a huge hit! I’ll be using this recipe some more!
Hurray! We love to hear this! Thanks Jeanie!
Could I assembled these and freeze for later?
Hi Loretta, unfortunately assembling doesn’t work well in the freezer, however we have frozen the bund separate, made the chicken and stored it separate and then defrosted and assembled on game day. 🙂
These were good, but kind of thick and rich. The extra sauce poured on after they came out of the oven just made a mess of the sandwich. I will make these again, but put half the sauce mixed in with the chicken and cheese to loosen it and avoid the richness.
Definitely rich! I suggest using small buns for sliders rather than full size. These are much better suited as an appetizer than a meal. They could also use some texture, it all seemed too mushy.
Sounds delicious, but I’m unclear as to whether you use both the boneless skinless breasts and rotisserie chicken or if it’s an either-or?
Hi Mary! Sorry for the confusion! It’s either or…either the boneless skinless chicken breasts and cook them like it says in the instructions or just grab a rotisserie chicken and shred it. It always depends on how much time I’m going to have!
Ooh yummy. My kind of food!