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