Chicken Salad in Biscuit Cups

Serves: 5
Total Calories: 197
Yield: 10


2 cups chopped cooked chicken
1/3 cup chopped celery
1/3 cup mayonnaise
2 tablespoons chopped toasted sliced almonds
1 green onion
salt and pepper to taste
(5-count) can flaky biscuits
1/3 cup shredded Cheddar cheese


Grease 10 muffin cups. Fold together chicken, celery, mayonnaise, almonds, onion, salt and pepper until blended. Divide biscuits in half horizontally, then press each biscuit in bottom and up sides of muffin cups. Spoon chicken mixture into cups. Bake 13–15 minutes at 375° till edges are soft brown. Sprinkle with cheese.

Fun Fact: Can you freeze cheese? Yes, but if properly wrapped and stored, it keeps a good while in the refrigerator—just keep an eye on the expiration date. When close to that date, you can freeze it with some sacrifice of flavor and texture . . . it is usually just fine for cooking.

Nutritional Facts:

Serves: 5
Total Calories: 197
Calories from Fat: 147

This Chicken Salad in Biscuit Cups recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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