My weekend would be WAY better if this climate would simply carry on. Scarcely 60 degrees and it's nearly June. Incredible! Furthermore, it better not rain on Memorial Day! I truly don't have a craving for moving my flame broil inside. No, I don't have an arrangement B. In the event that it rains, the flame broil is accompanying me. Inside.
The main thing I have effectively arranged are these Chunky Chicken Salad Cups. They are sittin' beautiful in the ice chest prepared to be eaten up. I'm shocked my better half hasn't assaulted them, yet. He generally does. I surmise this time he truly tuned in. Yippee for hubby!
You know how I cherish starters, isn't that so? You didn't have the foggiest idea?! Goodness gurrrl, I looove me some applications. I could live on them! I'm particularly enamored with those hors d'oeuvres that can be made with scraps. Hardly any years back I made this specific Chicken Salad with some extra chicken bosoms. Oddly enough, chicken, pickles, mushrooms, and sharp cream sounded SO great to me, and no, I wasn't pregnant. Be that as it may, I am so happy I went with the thought since this plate of mixed greens is sublime! It's velvety, it's crunchy, and unfathomably delectable.
- 12 Wonton Cups
- 2 cups shredded , cooked chicken breast, cooled
- 1 cup chopped marinated mushrooms (you can also use canned mushrooms or fresh, sauteed mushrooms)
- 1 cup chopped baby dill pickles
- 1 tub (8 oz.) sour cream
Instructions
- Preheat oven to 350.
- Grease a 12-cup cupcake pan with baking spray.
- Place wonton wrappers in prepared cupcake pan.
- Bake for 5 to 7 minutes, or until slightly browned.
- Prepare the chicken salad by combining all ingredients in a medium-size bowl; mix well.
- Fill baked wonton cups with chicken salad.
- Serve.
Read more our recipe Keto Skillet Pizza #food#pizza
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