Chicken Salad Bowls for Two

By MJH

Ingredients

• 2 Pillsbury® frozen buttermilk or southern style biscuits (from 25-oz bag)
• 1 3/4 cups chicken salad (from deli)
• 1/2 cup red seedless grapes, halved
• 1/2 cup cashew halves and pieces

Details

Preparation time 15mins
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°F.

Spray outsides of 2 (10-oz) custard cups with cooking spray.

Place bottoms up on cookie sheet with sides.

Place frozen biscuits on microwavable plate.

Microwave uncovered on High 15 seconds; turn over, and microwave about 10 seconds longer or until biscuits are softened.

\Spray work surface lightly with cooking spray.

On surface, press each biscuit into 5-inch round.

Place 1 biscuit on outside bottom surface of each custard cup.

Gently press and stretch dough about two-thirds of the way down side of each cup.

Bake 14 to 16 minutes or until golden brown.

Cool 5 minutes; remove baked dough from cups.

Place on cooling rack, right side up; cool 15 minutes.

In medium bowl, mix chicken salad, grapes and 1/3 cup of the cashews.

Divide mixture evenly between bread bowls; sprinkle with remaining cashews.