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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 20 |
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When I first made these cute little cups, they were a big hit. Now my husband often asks me to fix them for meetings and parties. Ingredients:
1 cup diced cooked chicken |
3 bacon strips, cooked and crumbled |
1/3 cup chopped mushrooms |
2 tablespoons chopped pecans |
2 tablespoons diced peeled apple |
1/4 cup mayonnaise |
1/8 teaspoon salt |
dash pepper |
20 slices bread |
6 tablespoons butter, melted |
2 tablespoons minced fresh parsley |
Directions:
1. In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving.
2. Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp.
3. Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley. Yield: 20 appetizers.
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