Toasted Chicken Cups
Ingredients
-
16 Slices Soft White Bread, Crusts Removed
-
3 Tablespoons Butter, Melted
-
1 Tablespoon Olive Oil
-
2 Tablespoons Butter
-
1 Small Onion, Diced
-
1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
-
1 Bag of Frozen Spinach Thawed and Drained
-
1 Cup Half n’ Half
-
1 Teaspoon Herb d’ Provence
-
1 Teaspoon Rubbed Sage, Or More To Taste
-
Kosher Salt And Ground Black Pepper To Taste
-
3 Cups Cubed Rotisserie Chicken (Skinned)
-
1 Tablespoon Chopped Fresh Parsley, Or As Desired
Directions
-
Preheat oven to 350 degrees F.
-
Roll bread slices flat on a work surface using a rolling pin. Brush 1 side of each flattened bread slice with melted butter. Fit bread slices into muffin cups, butter-side up.
-
Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.
-
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat; cook and stir onion until softened, 5 to 10 minutes.
-
Reduce heat to medium and gradually stir cream of mushroom soup and half n half into onion mixture until smooth; add seasoning, sage, salt, and pepper. Stir chicken and spinach into soup mixture; cook and stir until bubbling, about 5 minutes. Place 2 or 3 bread cups on each plate. Ladle soup mixture into each cup; top with parsley.