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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