Meals Matter

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Contributed By: danigirl
Better Homes and Gardens

I don't know what the "Rarebit" part means but it's a good quick dinner for a hungry family. Cheesy chicken over toast.

Ingredients

12 oz. Skinless, boneless chicken breast halves

2 tbsp Butter

3 tbsp All purpose flour

1/4 tsp Seasoned salt

1/4 tsp Dry mustard

1-3/4 cups Fat free milk

1 cup Shredded sharp cheddar or American cheese (about 4 oz.)

4 slices Toasted rye bread

1 Tomato, thinly sliced

Sliced green onions

Preparation

1. Rinse chicken; pat dry. Cut into thin, bite-size strips. In a large skillet, cook and stir chicken in hot butter for 2-3 minutes or until tender but no longer pink.

2. Stir in flour, seasoned salt, and mustard. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted, but do not boil.

3. For each serving, spoon chicken mixture over toast. Serve with tomato slices and sprinkle with green onions.

Cook's Notes

To save time, I usually use fully cooked chicken.

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