Chicken Salad In Biscuit Cups Food

CHICKEN SALAD IN BASKETS

Steps:

• In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving., Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp. , Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley.

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.

MINI CHICKEN CAESAR SALAD CUPS

Steps:

• Heat oven to 400°F.
• In small bowl, mix chicken and dressing.
• Separate dough into 10 biscuits; divide each into 2 rounds.
• Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
• Fill each cup with about 2 teaspoons of the chicken mixture.
• Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
• Top each with lettuce and cheese; serve warm.

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 BITES

Steps:

• Add your diced or chopped chicken to a bowl with all the ingredients except the phyllo.
• Give it a good stir then spoon the chicken salad into the phyllo cups.
• Serve and enjoy.

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.

CHEESY CHICKEN POT BISCUIT CUPS (LOW FAT, LOW CAL)

Steps:

• Preheat oven to 400 degrees.
• Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
• In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
• Evenly spoon chicken mixture into prepared biscuit cups.
• Bake for 12 to 15 minutes or until golden brown.
• Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

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.

CHICKEN SALAD WITH SAGE BISCUITS

Steps:

• CHICKEN SALAD:.
• Cook chicken until no longer pink in the center by either roasting it or poaching it in water or chicken broth. After it has cooled completely, dice into small pieces.
• In a small bowl stir together mayonnaise and sour cream. In a very large bowl stir together chicken, celery, grapes and sour cream mixture. Add salt and pepper to taste. Cover and chill 2 to 24 hours.
• SAGE BISCUITS:.
• Preheat oven to 425 degrees. In a small bowl whisk together milk and egg until blended; set aside. Blend flour, baking powder, salt, sage and pepper in a food processor or large bowl. Add cold butter and pulse or quickly blend with your fingertips until mixture resembles coarse meal. Do not overmix. Add milk mixture and process just until moist clumps begin to form. Transfer dough to a floured surface.
• Knead dough until it holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using a floured 2 1/2-to 3-inch biscuit or cookie cutter, cut out biscuits. Reroll scraps and cut remaining biscuits. Transfer to a large nonstick or lightly greased baking sheet.
• Bake until golden brown, 10-12 minutes Let cool.
• To serve, split sage biscuits and spoon in chicken salad.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.