Chicken-Cheese Canapes
Submitted by ecraig
Herbed chicken blended with Swiss, Parmesan, and mayo spread on English muffins, baked until bubbly and golden, then cut into quarters. A hot, savory appetizer ready in 25 minutes.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
25 minNeed a crowd-pleasing appetizer that doesn’t require a culinary degree? These are your new best friend.
Chopped chicken gets tossed with mayo, scallions, basil, thyme, and a blend of Swiss and Parmesan cheese, then piled onto split English muffins.
Ten minutes in the oven and the tops go golden and bubbly while the muffins get toasty underneath.
Quarter each half and you’ve got warm, savory little bites that vanish from the platter before you can set it down.
Pro Tips
- Use leftover rotisserie chicken for the fastest prep. Chop it fine so it blends smoothly with the mayo and cheese.
- Line your baking sheet with foil for easy cleanup since the cheese will bubble over
- Serve immediately while the cheese is still stretchy and hot. These lose their magic once they cool down.
Ingredients
Directions
- Preheat oven to 350℉ (180℃). In a medium size bowl, combine chicken, mayonnaise and scallions.
Blend in basil, thyme and pepper. Add Swiss cheese and 2 tablespoons of the Parmesan; blend well.
- Spread chicken mixture over English muffin ½’s, dividing evenly.
Sprinkle with remaining Parmesan cheese.
Arange on a foil lined baking sheet and bake about 10 minutes until browned on top.
- Cut muffins into quarters and serve hot.
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