Chicken Salad Biscuit Boats

Photo by lilangel s.
Adapted from pillsbury.com

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

Ingredients

  • BOATS

  • 1

    (16.3-oz.) can Pillsbury Grands Refrigerated Buttermilk Biscuits

  • CHICKEN SALAD

  • 2

    (10-oz.) cans chunk white chicken, drained

  • 1

    cup sliced celery

  • 2

    tablespoons finely chopped onion

  • 1/2

    cup mayonnaise

  • 1/2

    teaspoon white pepper

  • 1/2

    cup chopped cashews

Directions

1) Heat oven to 350°F. Lightly grease cookie sheets. Separate dough into 8 biscuits. Press or roll each to form 5 1/2-inch free-form shape. Place on greased cookie sheets. Bake at 350°F. for 15 to 18 minutes or until golden brown. Cool. 2) Meanwhile, in large bowl, combine all chicken salad ingredients except cashews; mix well. 3) Place baked biscuit shapes on serving plates. Spoon about 3/4 cup chicken salad on each. Sprinkle each with 1 tablespoon cashews.

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