Get ready to transform your ordinary dinner into an extraordinary culinary experience! These golden, crispy puffed pastry cups are about to become your new obsession, combining the irresistible comfort of creamy chicken and rice with a show-stopping presentation that will have everyone at the table begging for seconds. Imagine biting into a perfectly crisp pastry shell filled with tender, cheesy chicken and fluffy rice - it's like a gourmet meal wrapped in pure deliciousness!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound cooked chicken, shredded
- 2 cups cooked rice
- 1 cup shredded cheese
- 1 cup cream of chicken soup
- 1 package puff pastry sheets
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your puff pastry cups bake to a golden perfection.
- In a large mixing bowl, combine the shredded cooked chicken, cooked rice, shredded cheese, and cream of chicken soup. Stir until all ingredients are well mixed. Season with salt and pepper to taste, adjusting according to your preference.
- Roll out the puff pastry sheets on a lightly floured surface. If the sheets are too thick, you can gently roll them out to about 1/8 inch thickness for better puffing.
- Using a round cutter or a glass, cut out circles from the puff pastry sheets. Aim for circles that are about 4 inches in diameter to fit into a standard muffin tin.
- Grease a muffin tin with cooking spray or butter to prevent sticking. Gently press each puff pastry circle into the muffin tin cups, allowing the edges to rise above the rim.
- Fill each puff pastry cup with the chicken and rice mixture, making sure to pack it in lightly but not too tightly.
- Once all the cups are filled, you can optionally top each one with a little extra shredded cheese for added flavor and a nice melted topping.
- Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and crispy. Keep an eye on them to prevent burning.
- After baking, remove the muffin tin from the oven and allow the cups to cool for a few minutes before carefully removing them. A butter knife can help loosen the edges if needed.
- Serve warm as a delightful appetizer or main dish. Enjoy your Cheesy Chicken and Rice in Puffed Pastry Cups!
Tips
- Make sure your chicken is thoroughly cooked and shredded before mixing with other ingredients to ensure food safety and even distribution.
- For extra flavor, consider adding some dried herbs like thyme or parsley to the chicken mixture.
- Use cold puff pastry and work quickly to keep it from getting too warm, which can prevent proper rising.
- If you don't have a round cutter, a clean drinking glass works perfectly for cutting pastry circles.
- Don't overfill the pastry cups - leave a little room for the pastry to puff up and create those beautiful, flaky edges.
- For a golden, glossy finish, brush the exposed pastry edges with an egg wash before baking.
- Let the cups cool slightly before removing from the muffin tin to help them hold their shape.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
