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Chicken Salad Cups

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Ingredients

Adjust Servings:
1 1/4 cups chopped cooked chicken (1 small boneless chicken breast)
1/3 celery, chopped fine
1/4 cup light mayonnaise (add more to get the consistency you want.)
1 tablespoon toasted sliced almonds, chopped
1 medium green onion, finely chopped
1/8 teaspoon fresh ground black pepper
salt
1/8 teaspoon cayenne pepper (optional)
2 tablespoons shredded cheddar cheese
10 pillsbury burttermilk biscuits
1/4 cup shredded cheddar cheese

Nutritional information

825.6
Calories
423 g
Calories From Fat
47 g
Total Fat
11.1 g
Saturated Fat
53.7 mg
Cholesterol
1092.1 mg
Sodium
73.3 g
Carbs
4.8 g
Dietary Fiber
5.2 g
Sugars
28.8 g
Protein
165g
Serving Size

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Chicken Salad Cups

Features:
  • Gluten Free
Cuisine:

In my opinion, these needed a little more flavor. I made a few small changes-miracle whip instead of mayo, regular onion instead of green, a tiny bit less cayenne pepper, and the almonds weren't toasted. I don't think these changes should have made that much of a difference in taste though! I actually tasted some of the chicken salad before baking them, and liked it better cold. So I could just use this as a chicken salad recipe and leave it at that!

  • 60 min
  • Serves 4
  • Easy

Ingredients

Directions

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Chicken Salad Cups, Excellent Original recipe is from Pillsbury with some modifications by me The variations are endless in this recipe You can add or take away whatever you want I’ve made it with red peppers added as well as some chopped mushroom :), In my opinion, these needed a little more flavor I made a few small changes-miracle whip instead of mayo, regular onion instead of green, a tiny bit less cayenne pepper, and the almonds weren’t toasted I don’t think these changes should have made that much of a difference in taste though! I actually tasted some of the chicken salad before baking them, and liked it better cold So I could just use this as a chicken salad recipe and leave it at that!, These were excellent!! I loved the addition of the cayenne, it added a little zip that was really nice I made as directed except left out the almonds, as my husband doesn’t like them We both loved these cute little cups way better than a boring old chicken salad sandwich I’m definitely making these often from now on! Thanks so much for posting Made for PRMR Tag


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Steps

1
Done

Heat Oven to 375.

2
Done

Lightly Grease Muffin Cups.

3
Done

in Small Bowl Mix Chicken, Celery, Mayo, Almonds, Onion, Black Pepper, Cayenne (if Using) and 2 Tablespoons Cheese Until Well Blended.

4
Done

Press Each Biscuit to Cover Bottom and Side of Muffin Cup.

5
Done

Spoon a Little Over a Tbls. of Chicken Mixture Into Biscuit Cups and Press Down So Biscuit Spreads.

6
Done

Bake 12 to 14 Minutes or Until Edges Golden Brown.

7
Done

Remove from Oven and Sprinkle the Remaining Cheese on Top.

8
Done

Return to Oven and Bake an Additional 2 Minutes, or Until Cheese Melts.

9
Done

Serve.

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Luke Woods

Grill guru known for cooking up tender and flavorful barbecue dishes.

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