Saturday, January 17, 2009

Chicken & Spinach Cups

This is an adaptation of a recipe I pulled from a magazine a year ago. The ad was for Heinz Home Style jarred chicken gravy and Wyler's beef bouillon. Why the combination of beef bouillon with chicken gravy, I don't know but that's what it was.

The original recipe was written for appetizers using puff pastry dough and two 12-cup muffin pans. I wanted to turn these into a larger dinner sized cups and also in keeping with the New Year Pantry Clean Out theme, use up some more of the ingredients that I have on hand, including that Bisquick I have left from the sausage balls over the holidays.

I used a 6-cup Texas size muffin pan and made up the Bisquick recipe for biscuits, rolling it out, cutting large circles, and then rolling each circle out to fill the larger muffin cups. The spinach I used was from one of my Angel Food boxes, as was the chicken I used which was leftover from the roasted chicken I baked last weekend. The rice and the corn were also left over from previous meals, so this is a great dish to use up leftovers!

These were delicious, and don't they just look so pretty and healthy? And ya know, I think an addition of just a tiny bit of cheese mixed in would have made them even better.

Course you could also make the original regular sized muffin cups and serve these at your next party, but I can also see using this cup theme for many different things - eggs, cheese and sausage for a breakfast cup, leftover beef with some onion and barbecue sauce for BBQ cups, chicken, dressing and gravy, ground beef, mustard, cheese and onions for cheeseburger cups - oh the possibilities!!!

Chicken & Spinach Cups
From the Kitchen of Deep South Dish

2 teaspoons of Better than Bouillon beef base
1/2 cup of hot water
1 can or jar of chicken or turkey gravy
2 cups of cooked chicken, chopped
4 ounces of frozen spinach, thawed and squeezed dry
1 cup of cooked white rice
3/4 of a can of whole kernel corn
1/3 cup of canned mushrooms, chopped
Salt and pepper to taste
2-1/4 cups of Bisquick baking mix*
2/3 cup of fat free milk*

Preheat oven to 400 degrees. Dissolve the bouillon in the hot water and set aside. Prepare a 6-Cup Texas muffin pan by spraying with non-stick cooking spray. Set aside.

In a separate bowl, whisk the dissolved bouillon with the gravy until smooth. Add in the chicken, spinach, rice, corn and mushrooms. Season with salt and pepper, taste and adjust seasonings. Set aside.

Mix Bisquick according to package directions for 9 biscuits. Cut out into large circles, then roll circles to about 1/8 to 1/4 inch thickness or large enough to fit into the cups. Put the circles into all of the cups and fill each with the chicken and spinach filling.

Take the leftover biscuit dough and make a pretzel biscuit!

Bake at 400 degrees for 30 to 40 minutes, or until mixture is bubbly.

Note:  Can substitute puff pastry sheets or canned biscuits; if so, omit the milk.



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