Cheesy Cashew Chicken Cups

I've adapted this recipe of my amazing Aunt Allie. These cups are really easy to make. Use whatever left over chicken you have on hand. Wonton wrappers are used for the cup - they fit perfectly into a mini muffin tin. The mixture can be made a day in advance.

Sometimes when I don't have any cashews on hand, I leave them out and these cups are still tasty!

Serves 20-24


1 boneless, skinless chicken breast (or leftover cooked chicken, roughly a little more than 1 cup of chopped chicken)

1/2 red and green bell pepper, diced

2 cups of shredded havarti cheese (jalapeno flavoured is preferred)

4 large green onions, sliced

1/2 cup cashews, chopped**can be omitted

3-4 tbsp of sour cream

garlic salt, salt and pepper

package of wonton wrappers


Step 1: Slice the raw chicken breast into small pieces. Heat 1 tbsp of olive oil in a frying pan over medium heat. Add the chicken, season with garlic salt and pepper. After a few minutes of cooking, add a little green pepper and saute with the chicken. After 6-8 minutes, remove the chicken from the pan (when cooked). Place in a large bowl.

Step 2: Preheat the oven to 350 F.

Step 3: Place the red and green bell pepper, green onions and cheese in the bowl with the chicken. Add half of the cashews and enough sour cream to moisten the mixture. Season the mixture with black pepper, and a little more garlic salt.

Step 4: Take a mini muffin tin and lightly grease each hole. Carefully place a wonton wrapper in each hole. Next, take a spoonful of mixture and place in the wrapper. Bake for 15 minutes, or until golden brown. Top each cup off with a little more cashew.