Chicken Salad Cups

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 heat oven to 375.
• 2 lightly grease muffin cups.
• 3 in small bowl mix chicken, celery, mayo, almonds, onion, black pepper, cayenne (if using) and 2 tablespoons cheese until well blended.
• 4 press each biscuit to cover bottom and side of muffin cup.
• 5 spoon a little over a tbls. of chicken mixture into biscuit cups and press down so biscuit spreads.
• 6 bake 12 to 14 minutes or until edges golden brown.
• 7 remove from oven and sprinkle the remaining cheese on top.
• 8 return to oven and bake an additional 2 minutes, or until cheese melts.
• 9 serve.