Chicken Salad Cups

from Shannon Farr

2 cups chopped, cooked chicken 

1/3 cup sliced celery

1/4 cup mayonnaise or salad dressing

1 tablespoon chopped toasted sliced almonds

1 medium (1 tablespoon) green onion, chopped

1/8 teaspoon black pepper

4 Pillsbury perfect portions refrigerated buttermilk biscuits

1/4 cup shredded cheddar cheese

Heat oven to 375.  Lightly grease 4 jumbo muffin cups.

In small bowl, mix chicken, celery, mayonnaise, almonds, onion and black pepper until well blended.

Press each biscuit to cover bottom and side of muffin cup.

Spoon chicken mixture into biscuit cups.

Bake 16-21 minute or until edges are deep golden brown.

Sprinkle with cheese.

To toast almonds - heat oven to 350.  Spread almonds in ungreased shallow pan.

Bake uncovered 4 to 6 minutes, stirring occasionally, until golden brown.

Per salad cup - 350 calories,  Total fat 19 g,  sodium 550 mg,  dietary fiber 0g

Okay... so that's the recipe... I like to shake things up a bit, and use what I have on hand.

So, I used canned chicken.  I used regular onion.   I added some bell pepper.  Kyler wanted to add

mushrooms, but I didn't have any on hand.  We'll try that next time.  I used plain almonds, chopped

up in my little electric chopper.  I used Grands biscuits in a can -  although next time I would cut each

biscuit dough and use probably 2/3 per muffin cup.  I imagine homemade biscuit dough would work

just fine also.  I didn't have a lot of time, and I had the premade ones on hand.  I put them back in

the oven for just a minute to melt the cheese.  These worked up so fast and the family loved it. 

They would also make a great snack or lunch on the run.