Chicken Pecan Tarts
  • 2 tablespoons butter or margarine
  • 1 cup finely chopped pecans
  • 1 cup finely chopped cooked chicken
  • 1/2 cup chopped celery
  • 1/4 cup miracle whip
  • 1 tablespoon Grey Poupon
  • 3 ounces cream cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 package (7 1/2 ounces) regular refrigerated biscuits
  • 10 foil bake cups
  1. In large skillet, melt butter. Add pecan pieces and sauté until lightly browned. In a bowl, combine chicken, celery, miracle whip, Grey Poupon, cream cheese, salt and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4 inch circle. Press into foil bake cups, letting dough cover bottom and sides. Place bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425 degrees for 12 minutes or until crust is golden brown.