Cornbread Biscuit Chili Cups

By Late2Serenity

Ingredients

• 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated corn biscuits
• 1/2 cup shredded Cheddar cheese (2 oz)
• 3 pouches (20 oz each) Progresso™ southwest-style white chicken chili with beans
• 1/3 cup sour cream
• Chopped green onions (if desired)

Preparation

Step 1

Heat oven to 350°F. Spray bottoms of 8 jumbo muffin cups with cooking spray. Separate dough into 8 biscuits. Form biscuits around bottoms of muffin cups.

Bake 10 minutes; remove biscuits from muffin cups, and turn upright. Place on ungreased cookie sheet. Sprinkle insides of biscuit cups with cheese.

Bake 3 to 5 minutes longer or until biscuits are golden brown and cheese is melted. Cool 5 minutes.

Meanwhile, heat chili as directed on pouches. Pour chili into biscuit cups. Top with sour cream and green onions. Serve immediately.