Chicken Salad Cups

2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
3/4cup chopped cooked chicken
2tablespoons shredded Cheddar cheese
2teaspoons chopped toasted sliced almonds
2teaspoons chopped green onions
1tablespoon mayonnaise or salad dressing
Dash ground ginger
Sesame seed, if desired

Heat oven to 375°F. Lightly grease 2 jumbo muffin cups. Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.

In small bowl, mix chicken, cheese, almonds, green 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 to 21 minutes or until edges are deep golden brown.

Exchanges:1 1/2 Starch; 2 1/2 Lean Meat;2 1/2 Fat;

Serves 2

Source: Pillsbury


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