Chicken Salad In Toast Cups - cooking recipe

Ingredients

1/2 c. finely chopped cooked or canned chicken
3 Tbsp. finely chopped celery
1 pimento, finely chopped
1/2 (8 oz.) pkg. cream cheese
1/4 tsp. salt
dash of pepper
15 slices white bread
1/4 c. butter or margarine

Preparation

Thoroughly mix all ingredients, except bread and butter. Preheat oven to 350\u00b0.
Cut out 30 (2-inch) rounds of bread. Brush both sides with melted butter; press into 1 3/4-inch muffin pans.
Bake 10 to 15 minutes or until golden around edges.
Cool. Fill each little cup with about 1 1/2 teaspoons chicken salad filling.