Prep Time
30 Mins
Bake Time
10 Mins
Cool Time
15 Mins
Yield
Makes 4 dozen

Time-saver tip: Bake Parmesan cheese rounds up to 3 days before your get-together, and store in an airtight container.

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes

For testing purposes only, we used Sargento Artisan Blends Parmesan Shredded Cheese.

Ratings & Reviews

aliwi9's Review

JBo1982
October 17, 2012
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!

NisieS's Review

aliwi9
March 15, 2012
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.

JBo1982's Review

NisieS
November 12, 2011
There will be alot of variation since a specific dressing is not called for. I didn't care for this recipe but it was ok.

SingaporeKel's Review

SingaporeKel
December 06, 2010
Served this at a coffee morning- got rave reviews. Sub rocket for the arugula and also added a sliver of grape tomato to add color.