Chunky Chicken Salad Cups

Recipe submitted by: Amy Pickett

Recipe courtesy of:

Chunky chicken salad mixed with pickles, mushrooms and sour cream.
cook 15min
cook 7min
cook 8-10

What's in it


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

How to cook it


  • 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.