Hot Chicken English Muffins

English muffins are a good base to make mini pizzas
on and also these chicken sandwiches,
The crunch of toasted English muffins can't be beat,
and they become irresistible when topped
with this cheesy chicken mixture.
Serve for lunch or dinner with a cool salad
and tall glasses of ice cold tea.

Ingredients:
2 (6 1/2-ounce) packages One Dish Favorites
Creamed Chicken, defrosted according to package directions
2 tablespoons all-purpose flour
1 cup (4 ounces) shredded Swiss cheese, divided use
1 small tomato, seeded and diced
1/4 cup water chestnuts, drained and coarsely chopped
2 tablespoons chopped green onion
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
4 English muffins, split in half

Directions:
Preheat oven to 375 degrees F.
Combine creamed chicken and flour in medium bowl;
add 2/3 cup cheese, tomato, water chestnuts,
green onion, mustard and Worcestershire sauce.
Season with salt and ground black pepper.
Place muffin halves cut side up on a baking sheet.
Top each muffin half with chicken mixture;
sprinkle with remaining cheese.
Bake for 15 to 20 minutes
or until bubbly and cheese is golden brown.