* I am a Good Cook kitchen expert and was given a muffin pan for review but all opinions are my own.
Grab your Good Cook muffin pans, you are going to need it for this recipe! This recipe is a hit every time I make it and it will be too at your Superbowl party! Using the Good Cook nonstick Muffin pan is essential to this dish. Making these bread bowls are so easy and fun! And my readers get 20% off any Good Cook product! Use coupon code: BigGame48.
Plus follow Good Cook on Twitter to get the latest and great Superbowl recipes!
Cook your chicken and shred. Put 1/2 cup yogurt (no flavor) and 1/2 mayo in a bowl. Do not skimp and do miracle whip…it’s a sin!
Pour in 1 T dill relish then I put in 1 T sweet Jalepeno relish. We buy this by the case when we go back to Louisiana. But holy cow I just found it on amazon..go get some here: Ragin Cajun Fixin’s 12 oz. Spicy Sweet Jalapeno Relish 2 Pack. I feel like I used this daily…it’s that good!
Add in a splash of salt and pepper, and 1 teaspoon brown sugar, a little lemon juice and 2 stalks celery minced and stir together.
Then come over and do my dishes…
Turn your oven to 350 and spray your favorite Good Cook nonstick muffin pan. If your trying to take a picture and spray the pan at the same time, try not to spray the entire side of the pan, it only makes you look like a novice 😉
Get out your bread. I love me some potato bread but you can use any kind. Cut off the corners and roll it flat. Not to flat or it will break.
Grab your favorite helper and get them to do the rollin for you! I grabbed by 2nd oldest because it’s free labor! I did pay him with a smooch!
Here is the golden secret. Stuff the bread in the muffin pan. It is ok, if not welcomed for the bread to not be uniform. It adds some dimension or just plain ole looks cool.
Bake at 350 until a little brown on botton. DO NOT overcook because the bread will be crunchy and hard to eat but it needs to be stiff enough to hold the chicken salad.
Get nose deep in a glass of sweet tea because cooking is hard work.
Before putting the chicken into the bowls, make sure it’s cut up into little pieces or the big pieces won’t fit in the bowl. Kitchen scissors are a must!
Once cut up, put chicken salad in little bowls. Then mince your breakfast sauage and place on top of chicken salad. The sausage is optional but it serously good on this dish…I mean when ever is sausage a bad idea?
Get our your paprika and check to make sure the lid is on tight…case in point.
My little taste tester gave it 2 thumbs up!
- 2 chicken breasts cooked and cut up.
- 2 stalks Celery, Chopped
- 2 cups Grapes, cut up (optional)
- ½ cup Mayonnaise
- ½ cup Plain Yogurt
- 1 T dill relish
- 1 T jalapeño relish (optional)
- 1 Tablespoon Brown Sugar
- a little lemon juice
- salt and pepper to taste
- breakfast sausage 2 links
- bread slices
- Cook your chicken and shred.
- Throw your yogurt, mayo, celery, grapes, relish , salt and pepper,and brown sugar in a small bowl and mix together.
- Throw in the chicken and stir.
- Bake bread slices at 350 degrees until brown 5-10 minutes.
- Put chicken salad in bowls.
- Top with minced sausage and paprika.