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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
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

Avg. Quantity per serve Avg. Quantity per 100g
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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Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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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