Creamy Tomato and Spinach Chicken Bites

Creamy Tomato and Spinach Chicken Bites

Nutrition Facts

Serving Size
Amount Per Serving
Calories 80
% Daily Value
Total Fat 5g
Saturated Fat g
Cholesterol 10mg
Sodium 70mg
Total Carbohydrate 6mg
Dietary Fiber 0g
Protein 2g
Vitamin A %
Vitamin C %
Calcium 0%
Iron %
Total Time


Serving & Size


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Smooth tomato bisque enrobes tender chicken in these melt-in-your-mouth appetizers.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Pepperidge Farm® Puff Pastry Mini Shells, thawed
water 1 mL 1 tbsp
Campbell’s® Verve® Tomato Roasted Red Pepper Bisque with Gouda
125 mL
1/2 cup

A rich and smokey tomato bisque accented with Gouda cheese, fresh cream, pureed roasted red bell peppers, crushed garlic and sweet basil leaves.

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.

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