Jessica Snowed in again, school cancelled again. I guess for the best because as much as I love Virginia Beach, people here can’t drive on ice. Neither can I for that matter.
So to be safe and to save someone who DOES know how to drive on ice from yelling at me in road rage …I am not leaving the house.
Nope, I will sit at my computer, bundled up in my Arkansas hoodie, leggings and thick socks…. with my black coffee and work. And blog…. and drink more black coffee….and eat too many cookies. {Erin made cookies – with sprinkles}
And it was Erin who requested – as she often does- that I make these Chicken Spinach Cups for dinner. I’ve had this recipe for years. I found it listed in an AllYou Magazine in 2008. The recipe was listed as an appetizer, but I made them as our meal. It was a HUGE hit and now a regular menu item these days. My family is nuts about them, and the six of us can easily put away the 24 cups that the recipe makes!
Chicken Spinach Cups
Chicken Spinach Cups
Ingredients
Instructions
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Preheat oven to 400 degrees F.
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Spray 2 muffin cup pans (12 muffins each) with cooking spray.
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Lay pastry sheets out flat and cut each into 12 squares. Gently stretch each square to fit inside the muffin cups, folding triangle corners around inside to line the cup. Press gently.
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In a large mixing bowl, combine hot water and bouillon cube. Stir until blended. Add chicken, spinach, cooked rice, corn, gravy, salt & pepper. Spoon about 1/4 cup of mixture into each prepared muffin cup.
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Bake in preheated oven for 15 to 20 minutes or until golden brown. Let cool in pan for a few minutes. Gently remove from pan with a fork.
Note
Adapted from AllYou Magazine – March 2008 Issue
I hope you enjoy this recipe, its one of our go-to weeknight meals as its fairly easy, quick and inexpensive. The left-overs heat up nicely for lunch the next day as well!
And as a last note, if you’re snowed in like me, I hope you’ve got some warm socks
