Southwestern Chicken Biscuits
2 (12-oz.) cans Hungry Jack' Refrigerated Flaky 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
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.