Creamy Chicken Cup

Ingredients

• 8 slices Classic White Bread
• 1 tbsp Butter
• 1/2 pc White onion, minced
• 1 tbsp Flour
• 1 cup Water
• 1/4 cup Evaporated Milk
• 1 pc Chicken Cube
• 1/4 tsp Thyme
• 1 tsp Salt
• 1 tsp Black Pepper
• 1/2 cup Mushroom, sliced
• 250 g Chicken Breast, cubed
• 1/2 cup Spinach leaves
• 1 tbsp Chives

Procedure

• Peel, wash, and dry all produce before chopping. Set aside
• In a pot over medium heat, melt the butter and cook the onions for 2-3 minutes or until translucent
• Add the flour and mix until it forms a paste, cook for 1-2 more minutes.
• While mixing slowly add the water and evaporated milk and continue to mix to make sure there are no lumps.
• Add the chicken cube, thyme, salt, and black pepper. Mix well and bring to a boil.
• Add the chicken and mushroom and let cook for 3-5 more minutes stir occasionally.
• Add the spinach leaves and cook for 1-2 minutes until the leaves Set aside
• Roll the 6 slices of Gardenia Classic White Bread flat
• Fold the slice and form into a muffin tin. Toast for few minutes until the cups are brown. Set aside
• Toast the last 2 slices of Gardenia Classic White Bread and cut the slice into 6 equal strips then in half to make 12 rectangles. Set aside
• To assemble, start with the bread cup and add a portion of the chicken stew.
• Next, add the toasted bread rectangles and chives on top. (Optional: Stack into a square formation)
• Transfer to a serving plate / platter
• Serve and enjoy!