Chicken and Mushroom Tartine
The following is a featured recipe in Heinen’s What’s For Dinner program, your solution to easy, delicious, and convenient weeknight dinners.
Try Chicken and Mushroom Tartines for a cozy, savory spin on a café-style favorite that’s warm, comforting, and full of flavor.
This Chicken and Mushroom Tartine combines tender chicken folded into a rich portabella mushroom bisque, then layered onto toasted baguette with mustard and gruyere cheese. Baked until warm and melty, it’s finished with fresh watercress and served with cornichons for a comforting, café-inspired meal.
What’s for Dinner is our way of taking the stress out of cooking and making mealtime fun! Each week at the front of your local Heinen’s, you’ll find all the ingredients needed to create one of our simple and delicious chef-inspired meals. Just follow the easy step-by-step recipe card provided to have dinner ready in a matter of minutes.
Chicken and Mushroom Tartine
Servings: 2
Ingredients
- Pulled Rotisserie Chicken, White Meat
- Zoup! Portabella Mushroom Bisque
- Demi Baguette
- Grey Poupon Country Dijon Coarse Ground Mustard
- Roth Cheese Shredded Grand Cru
- Three Little Pigs Cornichons
- Great Lakes Growers Watercress
Instructions
- Heat the oven to 400 degrees.
- Place the portabella mushroom bisque in pot over medium heat and bring to a simmer.
- Add the chicken and mix to combine.
- Add salt and pepper to taste and set aside.
- Cut the demi baguette half lengthwise, brush with olive oil and briefly toast in the oven.
- Once toasted smear the cut side of each piece of bread with some of the mustard, top with the chicken mixture and gruyere cheese and place in the oven until the cheese is melted and the chicken is hot.
- Serve topped with some watercress and the cornichons on the side.
