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    Southwestern Chicken Biscuits


    Source of Recipe


    Aunt Saunny

    2 (12-oz) cans Hungry Jack® Refrigerated Flaky Biscuits
    2 cups chicken breast strips -- thawed and diced
    1 (4.5-oz) can Old El Paso® Chopped Green Chiles
    1 cup shredded Monterey Jack cheese
    1 tablespoon instant minced onion
    1 cup Old El Paso® Thick 'n Chunky Salsa

    1. Heat oven to 400 degrees F. Spray 20 muffin cups with nonstick cooking spray. Separate dough into 20 biscuits. Place 1 biscuit in each sprayed muffin cup; press to cover bottom and sides of cup.
    2. In medium bowl, combine chicken, chiles, cheese, onion and salsa; mix well. Spoon 2 tablespoons mixture into each dough-lined cup; gently press mixture with back of spoon.
    3. Bake at 400 degrees F. for 13 to 18 minutes or until edges are golden brown. Remove from muffin cups. These freeze well and can be warmed in the microwave for a lite lunch or snack
 

 

 

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