Southwestern Chicken Biscuits

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

appetizers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

Ingredients

  • 2

    (12-oz.) cans Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits

  • 1

    (9-oz.) pkg. (2 cups) frozen cooked southwestern-seasoned chicken breast strips, thawed, diced

  • 1

    (4.5-oz.) can Old El Paso® Chopped Green Chiles

  • 4

    oz. (1 cup) shredded Monterey Jack cheese

  • 1

    tablespoon instant minced onion

  • 1

    cup Old El Paso® Thick 'n Chunky Salsa

  • Fresh cilantro sprigs

Directions

Heat oven to 400°F. Spray 20 muffin cups with nonstick cooking spray. Separate dough into 20 biscuits. Place 1 biscuit in each sprayed muffin cup; press to cover bottom and sides of cup. In medium bowl, combine chicken, chiles, cheese, onion and salsa; mix well. Spoon 2 tablespoons mixture into each dough-lined cup; gently press mixture with back of spoon. Bake at 400°F. for 13 to 18 minutes or until edges are golden brown. Remove from muffin cups. Serve warm garnished with cilantro sprigs.

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