Total Time
22mins
Prep 10 mins
Cook 12 mins

Very quick, easy and delicious! I made it with canned chicken and it was still fabulous. I indicated the nutmeg as "optional," as we are not fans of it.

Ingredients Nutrition

  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 cup finely chopped pecans
  • 1 cup finely chopped cooked chicken or 1 cup canned chicken
  • 12 cup chopped celery
  • 14 cup Miracle Whip
  • 1 tablespoon Grey Poupon
  • 3 ounces cream cheese, softened
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 12 teaspoon ground nutmeg (optional)
  • 1 (12 ounce) packageregular sized refrigerated biscuits

Directions

  1. In large skillet, melt butter. Add pecan pieces and sauté until lightly browned. (If short on time, skip this step, use raw pecans and only breaking coarsely).
  2. In a bowl, combine chicken, celery, miracle whip, Grey Poupon, cream cheese, salt, pepper and nutmeg (if using).
  3. Add pecans; stir well.
  4. Separate biscuits (you probably will not need them all); roll or press with fingertips each into a 4 inch circle. Press into greased muffin cups, letting dough cover bottom and sides. (If using a large muffin tin and do not need all 12, be sure to put a little water in each of the empty ones before baking.).
  5. Spoon chicken mixture into biscuit cups. Bake at 425°F for 12 minutes or until crust is golden brown.
  6. Remove from tin. Cool on wire racks.
  7. ENJOY!