Chicken Salad Cups

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- Ready In:
- 40mins
- Serves:
- Units:
Nutrition Information
4
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ingredients
- 1 1⁄4 cups chopped cooked chicken (1 small boneless chicken breast)
- 1⁄3 celery, chopped fine
- 1⁄4 cup light mayonnaise (add more to get the consistency you want.)
- 1 tablespoon toasted sliced almonds, chopped
- 1 medium green onion, finely chopped
- 1⁄8 teaspoon fresh ground black pepper
- salt
- 1⁄8 teaspoon cayenne pepper (optional)
- 2 tablespoons shredded cheddar cheese
- 10 pillsbury burttermilk biscuits
- 1⁄4 cup shredded cheddar cheese
directions
- Heat oven to 375.
- Lightly grease muffin cups.
- In small bowl mix chicken, celery, mayo, almonds, onion, black pepper, cayenne (if using) and 2 tablespoons cheese until well blended.
- Press each biscuit to cover bottom and side of muffin cup.
- Spoon a little over a tbls. of chicken mixture into biscuit cups and press down so biscuit spreads.
- Bake 12 to 14 minutes or until edges golden brown.
- Remove from oven and sprinkle the remaining cheese on top.
- Return to oven and bake an additional 2 minutes, or until cheese melts.
- Serve.
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In my opinion, these needed a little more flavor. I made a few small changes-miracle whip instead of mayo, regular onion instead of green, a tiny bit less cayenne pepper, and the almonds weren't toasted. I don't think these changes should have made that much of a difference in taste though! I actually tasted some of the chicken salad before baking them, and liked it better cold. So I could just use this as a chicken salad recipe and leave it at that!
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These were excellent!! I loved the addition of the cayenne, it added a little zip that was really nice. I made as directed except left out the almonds, as my husband doesn't like them. We both loved these cute little cups..way better than a boring old chicken salad sandwich. I'm definitely making these often from now on! Thanks so much for posting. Made for PRMR Tag.
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