• 18servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B9, C, D, P
MineralsCopper, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon cornstarch

  2. 1 tablespoon dry brown gravy mix (such as Bisto)

  3. 1 can (10 oz or 284 ml) consomme

  4. 1/2 teaspoon curry powder

  5. 1 tablespoon butter softened (for each cup)

  6. 1/2 teaspoon poultry seasoning (for each cup)

  7. 1 cooked deli roaster chicken (3 cups diced)

  8. 2 green onions (for each cup)

  9. 5 white or cremini mushrooms (for each cup)

  10. 18 pieces of multigrain sliced bread

  11. cranberry sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F.

  2. Combine cornstarch, gravy mix, consommé and curry in a small stove top pot, stirring until thickened. Remove from heat and set aside.

  3. Butter each slice of bread sparingly. Slice off crusts and discard. Press bread slices, butter side down, into muffin tins. Sprinkle each with poultry seasoning.

  4. Dice the deli roaster chicken and finely chop the green onion and mushrooms.

  5. Evenly distribute into each cup: chicken, onion, mushrooms and a drizzle of gravy.

  6. Bake for 8-10 minutes.

  7. Garnish with cranberry sauce to taste.


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