This time I refrigerated it overnight before scooping it out onto hamburger buns (you can also use croissants). That made it extra hard to scoop with my ice cream scoop. Next time – just scoop it while it’s warm and it’ll be easier to spread.
Not much story here other than these are good – just plain good. Just don’t head up your leftovers in their aluminum foil wrapping, then you’ll have quite the story to share!
Cheesy Chicken Buns
2 lb cooked seasoned shredded chicken breasts
(seasoned while baking with salt, pepper, seasoning salt, garlic powder)
8 oz cream cheese softened
2/3 c mayo
2 c shredded cheese
2 lb cooked seasoned shredded chicken breasts
(seasoned while baking with salt, pepper, seasoning salt, garlic powder)
8 oz cream cheese softened
2/3 c mayo
2 c shredded cheese
Scoop and spread onto croissants or hamburger buns. Wrap buns in aluminum foil.
Bake at 350 for 15-30 minutes until cheese is melt
Bake at 350 for 15-30 minutes until cheese is melt
No comments:
Post a Comment