Chicken in Toast Cups

Ingredients

• 8 slices whole-wheat bread
• 90 ml (6 tbsp) butter or margarine
• 90 ml (6 tbsp) flour
• 1 L (4 cups) milk
• 15 ml (1 tbsp) canola oil
• 1 large yellow onion, peeled and chopped
• 2 celery sticks, finely diced
• 2 carrots, peeled and finely diced
• 500 ml (2 cups) cooked chicken, cut into small pieces
• 250 ml (1 cup) frozen green peas
• 15 ml (1 tbsp) dried parsley
• Salt and pepper to taste

Preparation

1. Place oven rack in the middle position and preheat the oven to 180^oC (350^oF). Oil a muffin tin.
2. Press a slice of bread gently into each muffin round to make little cups and bake for 12 to 15 minutes, or until the bread is toasted on both sides.
3. In a frying pan, heat the butter or margarine, then add the onion, celery and carrots and cook for about 5 minutes.
4. Add the flour and mix well to avoid lumps. Gradually add the milk, stirring constantly with a whisk until the sauce thickens.
5. Add the cooked chicken, green peas and Stir and cook for about 4 more minutes, or until the sauce is heated through. Add salt and pepper to taste.
6. Serve in the little toast cups.