Chicken Salad In Baskets Recipe

Ingredients

1 cup diced cooked chicken3 bacon strips, cooked and crumbled1/3 cup chopped mushrooms2 tablespoons chopped pecans2 tablespoons diced peeled apple1/4 cup mayonnaise1/8 teaspoon saltDash pepper20 slices bread6 tablespoons butter, melted2 tablespoons minced fresh parsley

Preparation

In a small bowl, combine the first 5 ingredients. Combine mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving.

Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake until golden brown and crisp, 11-13 minutes.

Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 Tbsp. chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley.