Nutrition info - Recipes

Baked Chicken Sandwich

A store-bought rotisserie chicken is an easy substitute for homemade, and makes the perfect base for this mouth-watering melt. With hearty portobello mushrooms and a decadent cheese blend, this is the ultimate sandwich experience.

Baked Chicken Sandwich


For 4 people

  • 32 ounce(s) store-roasted rotisserie chicken, approximately 2 pounds
  • 16 tablespoon(s) balsamic vinaigrette salad dressing
  • 2 teaspoon(s) dijon mustard
  • 1 dash(es) salt
  • 1 dash(es) freshly ground pepper to taste
  • 6 ounce(s) Portobello mushrooms, sliced 1/2-inch thick
  • 3 tablespoon(s) butter, melted
  • 1/2 cup(s) Swiss cheese, shredded
  • 1 large loaf of crusty Italian bread, cut in half lengthwise
  • 8 ounce(s) Neufchatel cheese, softened
  • 1 large tomato, sliced
  • 6 ounce(s) Monterey Jack cheese, slices


  1. Remove the chicken meat from the bones and tear into bite-size pieces. Mix the chicken with the balsamic vinaigrette dressing and mustard; season with salt and pepper.
  2. Preheat the broiler. Brush mushrooms with butter and place under broiler for 5 minutes. Turn them, and cover with the Swiss cheese. Return to the broiler for an additional 2 minutes or until the cheese is lightly browned.
  3. Spread the bottom of the loaf of bread with the Neufchatel cheese. In order, layer chicken, tomato slices, Jack cheese and Swiss-covered mushrooms. Cover with top of loaf.

Nutrition facts

  • Kcal: 1415.21 kcal
  • Fibers (g): 2.47g
  • Sodium (mg): 1574.03mg
  • Carbs: 77.79g
  • Fat: 78.74g
  • Saturated fat (g): 33.88g
  • Proteins: 88.83g