Chunky Chicken Salad Cups

Recipe submitted by: Amy Pickett
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Chunky chicken salad mixed with pickles, mushrooms and sour cream.

Prep Time:
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12 Wonton Cups
2 cups shredded, cooked chicken breast, cooled
1 cup chopped marinated mushrooms (you can also use canned mushrooms or fresh, sauteed mushrooms)
1 cup chopped baby dill pickles
1 tub (8 oz.) sour cream


  1. Preheat oven to 350. Grease a 12-cup cupcake pan with baking spray. Place wonton wrappers in prepared cupcake pan. Bake for 5 to 7 minutes, or until slightly browned. Prepare the chicken salad by combining all ingredients in a medium-size bowl; mix well. Fill baked wonton cups with chicken salad. Serve.

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