A step above the typical chicken salad often served cold as a filling for tea sandwiches, this version incorporates two types of cheese, water chestnuts, and mushrooms, among other ingredients. Serve warm in prepared phyllo shells for a delightful twist on tradition.
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
- Preheat oven to 350°. Spray a 11x7-inch baking dish with cooking spray.
- In a large bowl, stir together chicken, mayonnaise, cheeses, sour cream, almonds, water chestnuts, pimiento, lemon juice, Worcestershire sauce, salt, and pepper.
- 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.
- Bake until hot and bubbly, 25 to 30 minutes.
- Bake phyllo cups according to package directions. Fill phyllo cups evenly with warm chicken salad. Sprinkle evenly with Panko Crumb Topping. Serve warm.
- 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.
Panko Crumb Topping
Serves: ¼ cup
Ingredients
- 1⁄4 cup panko (Japanese bread crumbs)
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a small bowl, stir together bread crumbs and butter until crumbs are coated. Spread crumbs on prepared baking sheet.
- Bake until crumbs are toasted and golden brown, 8 to 10 minutes, stirring occasionally.
