Spicy Chicken Chutney and Cream Cheese Appetizer Tarts
PREP TIME: 0min COOK TIME: 50min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 18g||28%|
|Saturated Fat 8g||40%|
|Total Carbs 11g||4%|
|Dietary Fiber 2g||8%|
|Vitamin A 15%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Refrigerated Meat Case
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1 tablespoonunsalted butter or olive oil
1 cupchopped sweet onion
8 ouncessliced fresh wild mushroom blend
1/2 cuplight sour cream
1/4 cuplight mayonnaise
1/2 cupshredded Asiago or Parmesan cheese, divided
1/4 cupminced parsley
Preheat oven to 350°F.
In a large skillet heat butter or olive oil over medium-high heat; add onion and mushrooms and saute until golden and mushrooms begin to darken and dry out (about 15 minutes). Remove from heat and cool 15 minutes; season with salt and ground black pepper, if desired.
In a large bowl combine sour cream, mayonnaise, 1/3 cup cheese, and parsley; mix well. Dice chicken strips and fold into cooled mushroom-onion mixture, mix thoroughly.
Spread mixture evenly in a 1 quart casserole dish and sprinkle the top evenly with remaining cheese.
Bake 25-30 minutes or until completely heated through, bubbling and cheese is melted on top. Remove from heat and serve while hot.
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