Friday, January 7, 2011

Chicken Salad Cups

2 cups cooked chicken
1/3 cup sliced celery
¼ cup mayo or salad dressing
1 tablespoon chopped toasted sliced almonds
1 medium green onion chopped
1/8 teaspoon pepper
4 Pilsbury refrigerated buttermilk biscuits
¼ cup shredded Cheddar cheese


Heat oven to 375 degrees. Grease 4 muffin cups. In small bowl, mix chicken, celery, mayo, almonds, onion and black pepper until well blended. Press each biscuit to cover bottom and side of muffin cup. Spoon chicken mixture into biscuit cups. Bake 16 to 21 minutes until edged are deep golden brown. Sprinkle with cheese.

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