Chicken Salad Cups

By ldelmas

Ingredients

• 1 Heat oven to 375°F. Lightly grease 2 jumbo muffin cups. Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.
• 2 In small bowl, mix chicken, cheese, almonds, green onions, mayonnaise and ginger until well blended. Press each biscuit to cover bottom and side of muffin cup. Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.
• 3 Bake 16 to 21 minutes or until edges are deep golden brown.

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

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Bake refrigerated biscuit dough into little shells to hold a crunchy-creamy blend of chicken, celery and almonds.

Heat oven to 375°F. Lightly grease 2 jumbo muffin cups. Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.

In small bowl, mix chicken, cheese, almonds, green onions, mayonnaise and ginger until well blended. Press each biscuit to cover bottom and side of muffin cup. Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.

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To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 4 to 6 minutes, stirring occasionally, until golden brown.

I made this for a brunch for company. It was delicious and presented itself beautifully-looked like I had slaved over it for hours. Thanks for sharing this recipe--I will make this again and again.

Wheaties

of people would make this recipe again.

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