Ingredients
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1 1/4 cups chopped cooked chicken (1 small boneless chicken breast)
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1/3 celery, chopped fine
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1/4 cup light mayonnaise (add more to get the consistency you want.)
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1 tablespoon toasted sliced almonds, chopped
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1/8 teaspoon fresh ground black pepper
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salt
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1/8 teaspoon cayenne pepper
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2 tablespoons shredded cheddar cheese
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10 pillsbury burttermilk biscuits
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1/4 cup shredded cheddar cheese
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1 medium green onion, finely chopped
Instructions
- Heat oven to 375.
- Lightly grease muffin cups.
- In small bowl mix chicken, celery, mayo, almonds, onion, black pepper, cayenne (if using) and 2 tablespoons cheese until well blended.
- Press each biscuit to cover bottom and side of muffin cup.
- Spoon a little over a tbls. of chicken mixture into biscuit cups and press down so biscuit spreads.
- Bake 12 to 14 minutes or until edges golden brown.
- Remove from oven and sprinkle the remaining cheese on top.
- Return to oven and bake an additional 2 minutes, or until cheese melts.
- Serve.