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Chicken and Corn Savouries
Chicken and Corn Savouries

Chicken and Corn Savouries

16 Review(s)
Cook Minutes 25 Min
Prep : 10 minutes Cook: 10-15 minutes
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These savouries make a wonderful lunch time treat. They are a great alternative to sandwiches and will be popular with both young and old.

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What do I need ?
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12 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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How do I make it ?
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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.
Kraft Kitchen Tips!
• 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.
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