Easy Baked Chicken Toast

Baked Chicken Toast

Baked Chicken toast are fresh diced rotisserie chicken, onion, celery and garlic all nestled in a luscious sauce made from cream cheese, Parmesan and Fontina cheese with just a hint of Cajun spice.  They are fabulous for entertaining and I love to serve them with Apple and Pomegranate Guacamole and Baked Turkey meatballs.

 

Baked Chicken Toast

It’s my favorite part of the year now.

It beats Thanksgiving.

As good as Christmas.

Birthdays.

All of it combined.

It’s Game Day season!!!

Duh.

Because we have every excuse to eat totally cheesy, creamy, garlicky chicken toast bites.

Plus, you can make the chicken mixture ahead of time.

So Game Day hosting is even easier than ever.

Or you can just hide out in the kitchen and save these for yourself.

Your call.

 

Baked Chicken toast

INGREDIENTS

 
  • 1 small French baguette cut in 1/2 inch thick slices
  • 1 tablespoon olive oil
  • 1 lb. rotisserie chicken, diced
  • 1/2 small onion finely chopped
  • 1 stalk celery finely chopped
  • 3 to 4 cloves garlic minced
  • 1/41/2 teaspoon Cajun seasoning
  • 1/4 teaspoon fresh cracked black pepper
  • 4 ounces cream cheese cut in small cubes
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup shaved Fontina cheese
  • 1/4 teaspoon crushed red pepper
  • green onions for garnish, optional

 

Baked Chicken toast

directions

 

  1. Turn broiler on low. Put bread slices on baking sheet in single layer. Place under the broiler for 3-5 minutes or until lightly browned.  Turn slices over and put back under the broiler to lightly brown the other side.
  2. Heat olive oil in skillet over medium heat. Add onion and celery. Cook for 1 minute stirring frequently.  Add the  chicken, garlic and sprinkle the skillet with the Cajun seasoning and black pepper. Cook for 1 minute stirring constantly.  Reduce heat to very low.  Add cream cheese, Parmesan and Fontina. Stir until the cheese is blended and almost fully melted.
  3. Top the toasted baguette slices evenly with the chicken mixture.  Sprinkle with crushed red pepper and place in 400 degree oven for 10 minutes or until lightly browned and bubbly.  Serve immediately.

 

RECIPE NOTES AND HELPFUL TIPS

  • Broilers are very unpredictable so if at all possible turn it on low.  Use my cooking times only as a reference and check on the baguette slices frequently.
  • This recipe moves very quickly and it is essential that you keep up so the chicken are not over cooked. Therefore have everything close by including the seasonings, cubed cream cheese and shaved Fontina and Parmesan cheese.
  • If you can not find shaved Fontina and Parmesan simply shave what you need off a block with a vegetable peeler.

 

 

 

Did you try Baked Chicken toast? What did you think? We would love to hear from you! Please leave us a comment below.

 

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