Chicken Bread Boats

Chicken Bread Boats
Three Bean Salad on a Lettuce Bed

Ingredients:
2 cups of cut up chicken (Use leftovers from last night’s Roast Chicken in the Crockpot.)
½ cup of mayonnaise
1 tsp Dijon mustard
½ cup of celery, chopped
¼ cup of onion, chopped
1 ¼ cup of shredded Monterey Jack cheese
½ tsp salt
½ tsp paprika
2 French rolls
1 can green beans
1 can wax beans
1 can kidney beans
¼ cup white or rice vinegar
1 tsp sugar
Iceberg lettuce

Preparation:
Drain and rinse the green beans, wax beans and kidney beans.
Mix the beans together with the vinegar and sugar. Set aside to let the flavors combine.
Preheat the oven to 425 degrees.
Mix the chicken, mayonnaise, mustard, celery, onion, salt, paprika, and one cup of cheese in a bowl.
Split the French rolls in half and place ¼ of the chicken mixture on each roll.
Place the rolls on a baking sheet. Sprinkle the remaining cheese on top. Add a dash of paprika for color.
Bake for 10 minutes.
While the Chicken Bread Boats are baking, set the table.
Mound a spoonful of Three Bean Salad on a bed of lettuce in individual salad bowls.
Serve the Chicken Bread Boats hot.