Chicken Stuffed Mushrooms

INGREDIENTS:

1 package (16 ounces) Campbell's Fresh Mushrooms
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
1 tablespoon butter or margarine
1/2 cup soft bread crumbs
1/2 cup shredded Monterey Jack cheese (2 ounces)
Generous dash salt
Generous dash pepper
1 can (5 ounces) Swanson Premium Chunk White Chicken, drained

Remove mushroom stems. Chop enough stems to measure 1/2 cup; reserve remaining stems for another use.

Arrange mushroom caps, stem-side down, on 10-inch microwave-safe plate lined with paper towels, placing large caps around outside. Microwave, uncovered, on HIGH 2 minutes or until most mushrooms are tender.

In 1-quart microwave-safe bowl, combine the ½ cup mushroom stems, celery, onion and butter. Cover with vented plastic wrap; microwave on HIGH 3 minutes or until vegetables are tender, stirring once during cooking.

Stir in crumbs, cheese, salt and pepper. Add chicken; toss gently to mix.

Spoon chicken mixture into mushroom caps. Arrange stuffed caps on 10-inch plate lined with clean paper towels, placing less-tender mushrooms around outside. Microwave, uncovered, on HIGH 2 1/2 minutes or until mushrooms are tender. Makes about 20 appetizers.

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Last updated February 15, 1998.