Chicken Melts

5 from 2 votes

These easy, cheesy Chicken Melts feature thick bread piled with creamy chicken and melty cheese. Bake to perfection and top with fresh herbs if you’re feeling fancy!

Prep Time20

Cook Time8

Total Time28

Course: Dinner

Cuisine: American

Keyword: Chicken Melts

Servings: melts

Author: Chelsea Lords

Cost: $15.40

Equipment

Large sheet pan (15" x 21")
Parchment paper

Ingredients

2 cups cooked chicken like rotisserie, diced
1/2 cup shallot finely diced, 1–2 medium-sized
3/4 cup celery finely diced, 2 large stalks
1 cup carrots shredded, 2 medium carrots
2 cups sharp Cheddar cheese freshly shredded, or extra sharp, divided
1/2 cup sour cream lite is fine
1/2 cup mayo I love Hellman’s/Best Foods
1 teaspoon Cajun seasoning see note 1
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/8 teaspoon pepper
1 loaf French bread you’ll use about 1/2 of it
Serving suggestions see note 2

US - Metric

Instructions

Preheat oven to 350°F. Line a large sheet pan with parchment paper and set aside. Dice the chicken. Finely dice the shallots and celery. Grate the carrots on the large holes of a grater. Shred the cheese.
Add the chicken, shallots, celery, carrots, and 1 cup (82g) cheese to a large bowl. In a separate bowl, combine the sour cream, mayo, Cajun seasoning, garlic powder, paprika, and a pinch of pepper. Whisk until smooth. Pour sauce over chicken and veggies and gently stir until everything is combined. Taste and adjust to personal preference, adding more Cajun seasoning if desired.
Slice a loaf of French bread into thick slices, about 1 to 1-1/2 inches thick. Place bread slices on the prepared sheet pan. Add 1/3 cup (82g) of the chicken mixture onto each piece of bread. Smooth into an even layer with the back of a fork. Add 1 and 1/2 tablespoons cheese to the top of each chicken melt to use the remaining 1 cup of shredded cheese.
Bake for 8–10 minutes or until cheese is melted on top. Remove from the oven.
Garnish with fresh herbs and, if desired, a few thin slices of Roma tomato (my favorite!). Add a drizzle of hot sauce if desired. Enjoy immediately.

Notes

Note 1: Cajun seasonings vary in spice and salt levels, so add gradually and taste as you go. Most are salty enough on their own, but adjust if needed. I use McCormick®. If you prefer a less-salty dish, try a low-sodium blend.

Note 2: Serving suggestions: 2–3 thinly sliced Roma tomatoes, fresh green onions (thinly sliced), fresh cilantro (finely chopped), and hot sauce.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven to keep the bread crispy. You can also freeze them for up to 1 month—just wrap tightly and bake from frozen, adding a few extra minutes.

Nutrition