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Chicken and Corn Savouries
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Chicken and Corn Savouries

These savouries make a wonderful lunch time treat. They are a great alternative to sandwiches and will be popular with both young and old.

Makes 12
Prep Time 10 minutes
Cook Time 10-15 minutes
Easy

Ingredients

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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat the oven to 180°C fan bake or 200°C conventional. Grease a 12 tin muffin tray.
Step 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.
Step 3
Beat eggs, milk and parsley together. Season. Divide the egg mixture between the bread cases.
Step 4
Bake for 10-15 minutes, until egg is set and bread cases are golden. Serve warm or cold.

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What do I need?
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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
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