CookingLight diet CookingLight diet
Tim Cebula
March 04, 2016

Chicken Casserole CupsHow can you possibly improve on creamy, comforting chicken casserole? Turn it into handheld cups for easy eating on the go!

1 tablespoon olive oil1/4 cup chopped yellow onion3/4 cup sliced button mushrooms1 tablespoon all-purpose flour1/2 cup 2% reduced-fat milk1 cup frozen broccoli florets, thawed3/4 cup chopped skinless, boneless rotisserie chicken breast1/4 cup plain 2% reduced-fat Greek yogurt1 tablespoon canola mayonnaise1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper6 (1/2-ounce) slices whole-wheat bread, crusts removed1 ounce shredded sharp cheddar cheese (about 1/4 cup)

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion; cook 2 minutes, stirring occasionally. Add mushrooms; cook 10 minutes or until mushrooms are browned and moisture has evaporated, stirring occassionally. Stir in flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a simmer; cook 2 minutes or until bubbly and thick. Stir in broccoli and chicken; cook 1 minute or until thoroughly heated. Remove pan from heat. Stir in yogurt, mayonnaise, salt, and pepper. Keep warm.

2. Preheat oven to 375°.

3. Roll each bread slice very thinly with a rolling pin. Cut each bread slice in half diagonally. With cut sides facing each other, arrange two slices in cup of a muffin tin so that slices overlap slightly on bottom to prevent leakage. Gently press bread against sides of tin; corners should extend from top of tin. Repeat procedure with remaining bread slice halves. Place muffin tin in oven; bake at 375° for 10 minutes or until bread is lightly toasted.

4. Preheat broiler to high.

5. Spoon 3 tablespoons chicken mixture into each bread cup. Top each cup with 2 teaspoons cheese. Place tin under broiler; broil at high 2 minutes or until cheese melts.

SERVES 3 (serving size: 2 cups)CALORIES 281; FAT 12.6g (sat 3.9g, mono 6.2g, poly 1.5g); PROTEIN 22g; CARB 21g; FIBER 4g; SUGARS 6g (est. added sugars 1g); CHOL 48mg; IRON 2mg; SODIUM 554mg; CALC 200mg

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