Time-saver tip: Bake Parmesan cheese rounds up to 3 days before your get-together, and store in an airtight container.
1 (5-oz.) package shredded Parmesan cheese
2 cups finely chopped cooked chicken
1/2 cup arugula, chopped
1/4 cup Caesar dressing
2 tablespoons fresh lime juice
Freshly ground pepper to taste
2 tablespoons crushed Parmesan pita chips
How to Make It
Preheat oven to 350°. Spoon Parmesan cheese by rounded teaspoonfuls, 1 inch apart, onto parchment paper-lined baking sheets, forming mounds. Bake 10 to 12 minutes or until melted, bubbly, and golden brown. Cool on baking sheets 15 minutes.
Stir together chicken and next 3 ingredients. Stir in freshly ground pepper to taste. Spoon mixture onto Parmesan cheese rounds. Top with crushed pita chips.
For testing purposes only, we used Sargento Artisan Blends Parmesan Shredded Cheese.
I have made this recipe multiple times for various parties and it always gets rave reviews. I often take out the chicken for a vegetarian option and it is just as popular. Definitely one of my favorite go-to appetizer recipes!
My parmesan crisps were very delicate and crumbly, causing them to break when handled. The chicken caesar topping is only as good as the dressing you put on it. I used Cardini Light Caesar (not as good as homemade), which is okay. Pleasing to the eye, but so-so for the palate.