| 1/2 cup + 3 | tbsp | DARI CRÈME CLASSIC, softened |
| 12 | slices | loaf bread |
| 1/4 | kg | MAGNOLIA CHICKEN STATION BREAST FILLET, cut into small cubes |
| 3 | pc | PUREFOODS TENDER JUICY CHICK ‘N CHEESE HOTDOG, each piece cut into small cubes |
| 1 | pc | potato, cubed (about 1/3 cup) |
| 1 (198 g) | can | canned mushrooms pieces and stems, drained |
| 1 | pc | carrot, grated (about 1/2 cup) |
| 1 | pc | red bell pepper, chopped (about 1/3 cup) |
| 1 | cup | MAGNOLIA FRESH MILK |
| 1/4 | tsp | iodized fine salt |
| 1/8 | tsp | pepper |
| 2 | tbsp | MAGNOLIA ALL PURPOSE FLOUR, dissolved in 1/2 cup chicken stock |
| 1 | Grease a cupcake pan with 3 tbsp margarine. Set aside. Meanwhile, flatten bread slices thinly with a rolling pin. Trim edges. Press down to form bread cups in the prepared pan. |
| 2 | Melt 1/2 cup margarine in a pan. Sauté chicken and hotdog for 5 minutes. |
| 3 | Add potato, mushrooms, carrot, bell pepper and milk. Season with salt and pepper. Simmer covered for 5-7 minutes. Add flour mixture, while stirring continuously, until mixture thickens. |
| 4 | Scoop chicken mixture onto the prepared bread cups. |
| 5 | Bake in a preheated oven set to 350°F for 10-12 minutes or until light golden brown. |
| Yield | 12 pc/1 pc per serving |
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