Total Time
33mins
Prep 15 mins
Cook 18 mins

Tasty little minis... serve hot. From Pillsbury Bake-off finalist, Patricia Yee, Concord, CA.

Ingredients Nutrition

Directions

  1. Heat oven to 375°F.
  2. Lightly grease 10 muffin cups.
  3. In medium bowl, blend cream cheese and mayo until smooth.
  4. Stir in chicken, corn, cheese and onion.
  5. Separate each biscuit into 2 parts, top: 1/3 and bottom 2/3.
  6. Place bottoms in muffin cups and press to cover bottom and sides forming 1/4-inch rim around top.
  7. Spoon about 1/2 cup chicken mixture into each cup.
  8. Top each with remaining biscuit "tops", stretching slightly to fit.
  9. Pres edges to seal to 1/4-inch rim.
  10. Sprinkle with Sesame seeds.
  11. Bake for 15-20 minutes or until golden brown.
Most Helpful

These went over quite well around here (my family loves food you can just pick up :) ). I had Grands biscuits on hand and was afraid they would be too large, since they are twice as big as called for (recipe calls for 10 1-ounce biscuits and a tube of Grands is 8 2-ounce biscuits). This size was perfect, though, and after making these I really think the smaller biscuits would be too small. I also had an 11-ounce can of Mexicorn, rather than 7-ounce, so I only used part of it; it ended up that there would have been plenty of room for the rest of the can. Anyway, next time I would definitely use the Grands again and would also use the full 11 ounces of corn. These made a nice light supper with fruit salad on the side, but I also think they would be great to take on a picnic. Thanks for posting!

GaylaJ May 15, 2007