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Southwestern Chicken Biscuits


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Southwestern Chicken Biscuits 1 Picture


  • 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


Servings 20


Step 1

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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