Yields
18 servings
These chicken bread cups by Sandi Richard are so quick and easy to make, you’ll want them for lunch every day.
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ingredients
Gravy
1
Tbsp cornstarch
1
Tbsp dry brown gravy mix (such as Bisto)
1
can (10 oz or 284 mL) consommé
½
tsp curry powder
Bread Cups & Chicken
18
pieces multigrain sliced bread
1
Tbsp softened butter (per cup)
½
tsp poultry seasoning (per cup)
1
cooked deli roaster chicken (3 cups diced)
2
green onions (per cup)
5
white or cremini mushrooms (per cup)
cranberry sauce, to taste (optional)
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directions
Step 1
Preheat oven to 400ºF.
Step 2
Combine cornstarch, gravy mix, consommé and curry in a small stove top pot, stirring until thickened. Remove from heat and set aside.
Step 3
Butter each slice of bread sparingly. Slice off crusts and discard. Press bread slices, butter side down, into muffin tins. Sprinkle each with poultry seasoning.
Step 4
Dice the deli roaster chicken and finely chop the green onion and mushrooms.
Step 5
Evenly distribute into each cup: chicken, onion, mushrooms and a drizzle of gravy.
Step 6
Bake for 8-10 minutes. Garnish with cranberry sauce to taste.