Chicken Salad in Baskets

Name: Chicken Salad in Baskets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 appetizers
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

Total Time Prep: 15 min. Bake: 15 min. + chilling

Yield 20 appetizers

Test Kitchen Approved

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. —Gwendolyn Fae Trapp, Strongsville, Ohio

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

In a small bowl, combine the first 5 ingredients. Combine mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving.
Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into 20 ungreased mini muffin cups. Bake until golden brown and crisp, 11-13 minutes.
Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 Tbsp. chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley.

Nutrition Facts

1 piece: 140 calories, 8g fat (3g saturated fat), 17mg cholesterol, 223mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 5g protein.

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. —Gwendolyn Fae Trapp, Strongsville, Ohio

Recipe Creator