Hot Chicken Salad Cups
Serves: 30
 
Ingredients
  • 2 cups chopped roast chicken
  • 1⁄2 cup mayonnaise
  • 1⁄2 cup shredded sharp yellow Cheddar cheese
  • 1⁄3 cup finely grated Parmesan cheese
  • 1⁄4 cup sour cream
  • 1⁄4 cup toasted slivered almonds
  • 2 tablespoons chopped water chestnuts
  • 2 tablespoons chopped pimiento
  • 1 tablespoon fresh lemon juice
  • 1⁄2 tablespoon Worcestershire sauce
  • 1⁄4 teaspoon fine sea salt
  • 1⁄4 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons finely chopped yellow onion
  • 2 tablespoons finely chopped celery
  • 1⁄4 cup finely chopped white button mushrooms
  • 2 (1.9-ounce) boxes frozen mini phyllo shells
  • Panko Crumb Topping (recipe follows)
  • Garnish: paprika and fresh parsley leaves
Instructions
  1. Preheat oven to 350°. Spray a 11x7-inch baking dish with cooking spray.
  2. In a large bowl, stir together chicken, mayonnaise, cheeses, sour cream, almonds, water chestnuts, pimiento, lemon juice, Worcestershire sauce, salt, and pepper.
  3. In a small sauté pan, heat butter over medium-high heat. Add onion and celery. Reduce heat to medium-low, cover, and cook for approximately 5 minutes, stirring occasionally. Add mushrooms; cook, stirring occasionally, for approximately 3 minutes. Let mixture cool before adding to chicken salad mixture, stirring to combine. Spread mixture into prepared baking dish.
  4. Bake until hot and bubbly, 25 to 30 minutes.
  5. Bake phyllo cups according to package directions. Fill phyllo cups evenly with warm chicken salad. Sprinkle evenly with Panko Crumb Topping. Serve warm.
  6. Just before serving, garnish with a sprinkle of paprika and with parsley.
Notes
Make-Ahead Tip: Chicken salad mixture can be assembled up to a day in advance, covered, and refrigerated. Bake just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/hot-chicken-salad-cups/