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    CHICKEN SALAD CUPS


    Source of Recipe


    UNKNOWN

    List of Ingredients




    2 CUPS CHOPPED COOKED CHICKEN
    1/3 CUP SHREDDED CHEDDAR CHEESE
    3 TABLESPOONS CHOPPED TOASTED ALMONDS
    3 TABLESPOONS CHOPPED GREEN ONIONS
    3 TABLESPOONS MAYONNAISE
    1/8 TEASPOON GINGER
    1 CAN PILLSBURY GRANDS BUTTERMILK BISCUITS
    SESAME SEED


    Recipe



    HEAT OVEN TO 375. LIGHTLY GREASE 8 JUMBO MUFFIN CUPS. IN A SMALL BOWL. COMBINE CHICKEN, CHEESE, ALMONDS, ONIONS, MAYONNAISE AND GINGER. MIX WELL. SEPARATE DOUGH INTO 8 BISCUITS. PRESS EACH BISCUIT IN GREASED MUFFIN CUP. COVER BOTTOM AND SIDES, FORMING ¼” RIM. SPOON CHICKEN MIX INTO CUPS, DIVIDING EVENLY. SPRINKLE WITH SESAME SEEDS. BAKE AT 375 FOR 15-20 MINUTES TIL GOLDEN BROWN
 

 

 

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