Welcome, Sunday! My most adored day of the week! Until 5:00 pm moves around and I review that Monday is only several hours away… by then, Sunday, I couldn't care less for you to such a degree. Thorry. Regardless, tomorrow a huge bit of us are off, so I will like you for an extra couple of hours!
My weekend would be WAY better if this atmosphere would just continue. Hardly 60 degrees and it's almost June. Mind blowing! Besides, it better not rain on Memorial Day! I genuinely don't have a hankering for moving my fire sear inside. No, I don't have a plan B. If it rains, the fire cook is going with me. Inside.
You know how I value starters, isn't that so? You didn't have the foggiest thought?! Goodness gurrrl, I looove me a few applications. I could live on them! I'm especially fascinated with those appetizers that can be made with scraps. Scarcely any years back I made this particular Chicken Salad with some additional chicken chests. Strangely, chicken, pickles, mushrooms, and sharp cream sounded SO incredible to me, and no, I wasn't pregnant. Nevertheless, I am so upbeat I went with the idea since this plate of blended greens is eminent! It's smooth, it's crunchy, and impossibly delightful.
- 12 Wonton Cups
- 2 cups shredded , cooked chicken breast, cooled
- 1 cup chopped marinated mushrooms (you can also use canned mushrooms or fresh, sauteed mushrooms)
- 1 cup chopped baby dill pickles
- 1 tub (8 oz.) sour cream
- Preheat oven to 350.
- Grease a 12-cup cupcake pan with baking spray.
- Place wonton wrappers in prepared cupcake pan.
- Bake for 5 to 7 minutes, or until slightly browned.
- Prepare the chicken salad by combining all ingredients in a medium-size bowl; mix well.
- Fill baked wonton cups with chicken salad.
- Serve.
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