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Anna Mae's Smoky Chicken Stack

A delicious layered meal consisting of chicken, mushrooms, cheddar and Monterey Jack cheeses and Anna Mae's Smoky Mustard.

Ingredients

  • 9 oz. Chicken, boneless, skinless, grilled, cut into strips
  • 1 cup Mild Cheddar and Monterey Jack cheese, shredded
  • 1 large Portabella mushroom, diced
  • 1 jar Robert Rothschild Farm Anna Mae's Smoky Mustard
  • Red leaf lettuce for garnish
  • 10 oz. Soup can, empty, cleaned, with both ends removed
  • Non-stick vegetable spray
  • Directions
    1. Sauté sliced portabella mushroom and set aside to cool.
    2. Combine cooked chicken strips and Anna Mae’s Smoky Mustard (add mustard to desired taste). Chicken should be coated with mustard.
    3. Spray inside of can with vegetable spray, place on a cookie sheet and begin to layer stack. Make sure to press each layer down gently but firmly with a small ladle or soup spoon.
    4. Layer 1: add heaping 1/8 cup of cheese. Layer 2: add a thin layer of mustard coated chicken. Layer 3: add a thin layer of sliced mushrooms. Layer 4: add a heaping 1/8 cup of cheese mixture. Keeping mixture in can, set in refrigerator to chill.
    5. To serve, place a bed of red lettuce leaves on a serving plate. Use a spatula to transfer the stack to the serving plate. With one hand, gently lift the mold off the stack of ingredients, using the other hand to steady the stack. Garnish by placing 2 slices of mushroom crossed on top. Makes 3 stacks. * This is a low-carb recipe.

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