Sunday, May 15, 2005

Chicken à la King in Toast Cups

Chicken à la King in Toast Cups (Adapted from Canadian Living)

8 slices whole wheat bread, crusts removed
2 tablespoons butter
3/4 cup chopped onion
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced red bell pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon fresh ground black pepper
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
1 tablespoon wine vinegar
2 cups cubed cooked chicken
1 cup frozen peas

Preheat oven to 375 degrees.

Roll each slice of bread to roughly 1/4" thickness. Nestle and press each flattened piece into 8 6-ounce ramekins lightly coated with nonstick spray. Place into the oven and bake until golden, about 8 to 10 minutes. Remove and set aside.

Meanwhile, in a medium saucepan, melt butter over medium - add onion, carrot, celery, red pepper, salt, thyme and pepper. Cook until the onion has softened, about 5 minutes. Stir in flour and cook, stirring, for 1 minute.

Whisk in broth, milk and vinegar - cook, whisking often, until slightly thickened, about 10 to 12 minutes. Stir in chicken and peas - cook until bubbly and heated through, about 3 minutes. Serve mixture in toast cups.

Makes 4 servings.

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  1. Do the toast cups hold up, or do they become soggy? Just curious. Great idea and thank you for sharing.

  2. We had them soon after making them and they were fine, however, any longer than that I'm not sure. I wouldn't keep them overnight for example - I would just keep the filling and cups separate and add it to them just before serving.