1 cup KRAFT Sandwich Spread
1 cup Italian-style dressing
3 teaspoons prepared horseradish
2 chicken breast halves - cut into strips
2 tablespoons butter, melted
2 tablespoons prepared horseradish
1 small onion, diced
1/2 teaspoon ketchup
skewers
1 pound cooked, cubed chicken
6 skinless, boneless chicken breast halves
1 1/2 teaspoons prepared horseradish mustard
water to cover
skewers
Spread sandwich spread in the bottom of a serving pan. Sprinkle Italian-style dressing over spread. Layer with cheese in thickest possible layer. Sprinkle with ketchup and horseradish. Repeat layer over cheese.
Stuff pan with several large chunks of chicken/medium shrimp/skewers. Refrigerate all sandwich mix.
Stuff chicken with horseradish mustard and put on potato salad tray. Print chicken tags and serve on white toast.