Chicken Salad In Biscuit Cups Recipes

CHICKEN SALAD CUPS

Steps:

• Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups. , Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack. , In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled. , Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.

CHICKEN SALAD CUPS

Steps:

• 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.

CHICKEN SALAD IN BISCUIT CUPS

Steps:

• 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.

RANCH CHICKEN SALAD CUPS

Steps:

• Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
• Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
• Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.

BASIC CHICKEN SALAD

Steps:

• Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
• In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

CHICKEN AND BISCUITS

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, chicken and cheese; reduce heat to low. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil and parsley; stir into dry ingredients just until combined. , Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. , Bake, uncovered, at 375° for 30-40 minutes or until biscuits are lightly browned.

CHICKEN SALAD CUPS

Steps:

• Heat oven to 375°F
• Spray 2 jumbo muffin cups with cooking spray.
• In small bowl, stir chicken, cheese, almonds, onions, mayonnaise and ginger until well blended.
• Press each biscuit to cover bottom and side of muffin cup.
• Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.
• Bake 16-21 minutes or until edges are deep golden brown.