'Chicken Salad Melt'
Source: Campbell's Kitchen
4 English muffins, split
2 cans (4.5 ounces each) Swanson White Chunk Chicken Breast in Water, drained
1 stalk celery, finely chopped (about 1/2 cup)
3 tablespoons mayonnaise
8 tomato slices
2 ounces shredded Cheddar cheese (about 1/2 cup)
Heat the oven to 400. Bake the muffin halves on a baking sheet for 7-10 minutes or until they're lightly toasted. Stir the chicken, celery and mayonnaise in a small bowl. Divide the chicken mixture among the muffin halves. Top with the tomato slices and cheese. Bake for 6 minutes or until the cheese is melted.