Chicken Salad Cups
  • 3/4 cup chopped cooked chicken
  • 2 tablespoons shredded Cheddar cheese
  • 2 teaspoons chopped toasted sliced almonds
  • 2 teaspoons chopped green onions
  • 1 tablespoon mayonnaise or salad dressing
  • Dash ground ginger
  • 2 Pillsbury® Perfect Portions® refrigerated buttermilk biscuits (twin pack from 15.4-oz package)
  • Sesame seed, if desired
  1. Heat oven to 375°F. Spray 2 jumbo muffin cups with cooking spray. In small bowl, stir chicken, cheese, almonds, onions, mayonnaise and ginger until well blended.
  2. 2 . Press each biscuit to cover bottom and side of muffin cup. Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.
  3. 3 . Bake 16 to 21 minutes or until edges are deep golden brown
Bake a cheesy chicken salad inside a tasty biscuit cup in a 30-minute meal for two.