Chicken and Corn Savouries

Chicken and Corn Savouries
Makes 12 Prep Time 10 minutes Cook Time 10-15 minutes


  • 12 slices white sandwich bread, crusts removed
  • 2 x 85 g cans Wattie’s Shredded Chicken with Lite Mayo & Sweetcorn
  • 1 spring onion, sliced
  • 2 eggs
  • ½ cup lite milk
  • 2 Tbsp chopped fresh parsley


  1. Preheat the oven to 180°C fan bake or 200°C conventional. Grease a 12 tin muffin tray.
  2. Press the bread slices into the muffin tins. Divide the Wattie’s Shredded Chicken with Lite Mayo & Sweetcorn between the bread cases. Scatter over the spring onion.
  3. Beat eggs, milk and parsley together. Season. Divide the egg mixture between the bread cases.
  4. Bake for 10-15 minutes, until egg is set and bread cases are golden. Serve warm or cold.


• Replace the white bread with wholemeal
• Sprinkle a little grated cheese over the savouries before baking
• Looking for new ideas for kids lunches? These tasty Chicken and Corn Savouries will make a great change – just be prepared for them to be requested time and time again.