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Chicken Salad Biscuit Boats




Source of Recipe


Internet


List of Ingredients




Boats:
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

Chicken Salad:
2 (10-oz.) cans chunk white chicken, drained
1 cup sliced celery
2 tablespoons finely chopped onion
1/2 cup mayonnaise
1/2 teaspoon white pepper
1/2 cup chopped cashews

Heat oven to 350°F. Lightly grease cookie sheets. Separate dough into 8 biscuits. Press or roll each to form 5 1/2-inch free-form shape. Place on greased cookie sheets. Bake at 350°F. for 15 to 18 minutes or until golden brown. Cool. Meanwhile, in large bowl, combine all chicken salad ingredients except cashews; mix well. Place baked biscuit shapes on serving plates. Spoon about 3/4 cup chicken salad on each. Sprinkle each with 1 tablespoon cashews.

Tips:
Custard cups can be used to form bread bowls. Invert 8 (10-oz.) custard cups on ungreased cookie sheets. Place 1 biscuit round over each cup, shaping biscuit gently to fit. Bake as directed above.


Recipe