Smooth tomato bisque enrobes tender chicken in these melt-in-your-mouth appetizers.
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Pepperidge Farm® Puff Pastry Mini Shells, thawed
|water||1 mL||1 tbsp|
Campbell’s® Verve® Tomato Roasted Red Pepper Bisque with Gouda
|35% whipping cream||30 mL||2 tbsp|
|cubed cooked chicken||125 mL||1/2 cup|
|loosely packed baby spinach||375 mL||1 1/2 cups|
|butter||15 mL||1 tbsp|
|garlic, minced||1 clove||1 clove|
|dried breadcrumbs||75 mL||1/3 cup|
|finely chopped fresh chives||15 mL||1 tbsp|
|dried oregano||2 mL||1/2 tsp|
|Tip: Add pinch of cayenne to bisque for a spicy addition. Substitute cooked baby shrimp for chicken.|
|1. Preheat oven to 375°F (190°C). Whisk egg with water. Brush pastry shells with egg wash. Bake for 20 to 25 minutes.|
|2. Meanwhile, heat bisque and cream in small saucepan set over medium heat; bring to a simmer. Stir in chicken; cook for 5 minutes, stirring often, until chicken is heated through. Add spinach; cook for 1 minute or until wilted.|
|3. Meanwhile, melt butter in small skillet. Cook garlic for 1 minute or until softened. Stir in breadcrumbs, chives, oregano and pepper. Cook for 2 minutes or until toasted.
4. Spoon chicken mixture evenly into baked pastry shells. Sprinkle with breadcrumb mixture.