- 8 slices white or wheat bread
- 1/2 cup [125 mL] minced mushrooms
- 1/4 cup [60 mL] finely chopped sweet red pepper
- 1/4 cup [60 mL] chopped onion
- 1/4 cup [60 mL] chopped celery
- 1 cup [250 mL] chopped carrots
- Chopped parsley, to taste
- 1 cup [250 mL] chicken broth
- Salt and pepper, to taste
- 1 cup [250 mL] milk
- 2 tablespoons [30 mL] cornstarch
- Water
- 12 ounces [340 g] diced, cooked chicken
|
- Well remove crusts from bread slices; press slices into muffin tins, shaping slices into small baskets.
- Brown in a preheated 425°F [220°C] oven for approximately 12 minutes.
- Set aside.
- In a frypan, brown together minced mushrooms, chopped sweet red pepper, onion, celery, carrots and parsley.
- Pour in chicken broth, sprinkle with salt and pepper and cook until carrots are soft.
- Pour in milk; bring to a boil.
- Thicken with cornstarch, already mixed with a little water.
- Mix in cooked chicken dices; heat.
- Serve hot chicken mixture into golden bread baskets.
|
