Diva Tasting: Toasted Chicken Cups…

Toasted Chicken Cups


  • 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


  1. Preheat oven to 350 degrees F.

  2. 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.

  3. Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.

  4. 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.

  5. 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.

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