Warm rolls filled with chicken, corn & cheese are just right for a cold winter snack or light lunch.
Prep time:10 mins
Cook time:20 mins
- 300g can Edgell Creamed Corn
- ½ small BBQ chicken, shredded
- 2 spring onions, chopped
- 1 cup grated tasty cheese
- 6 small bread rolls
Combine Edgell Creamed Corn, chicken, spring onions and cheese in a medium bowl. Slice the top off each roll and remove half of the inside of the roll. Fill each roll with corn and chicken mixture, replace bread lids and individually wrap in foil.
Place rolls on a baking tray and bake in a preheated oven at 180°C for 20 minutes. Remove from foil before serving.
A drained 185g can John West Tuna can be substituted for the chicken in this recipe.