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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Very quick, easy and delicious! I made it with canned chicken and it was still fabulous. I indicated the nutmeg as optional, as we are not fans of it. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 cup finely chopped pecans |
1 cup finely chopped cooked chicken or 1 cup canned chicken |
1/2 cup chopped celery |
1/4 cup miracle whip |
1 tablespoon grey poupon |
3 ounces cream cheese, softened |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon ground nutmeg (optional) |
1 (12 ounce) package regular sized refrigerated biscuits |
Directions:
1. In large skillet, melt butter. Add pecan pieces and sauté until lightly browned. (If short on time, skip this step, use raw pecans and only breaking coarsely).
2. In a bowl, combine chicken, celery, miracle whip, Grey Poupon, cream cheese, salt, pepper and nutmeg (if using).
3. Add pecans; stir well.
4. Separate biscuits (you probably will not need them all); roll or press with fingertips each into a 4 inch circle. Press into greased muffin cups, letting dough cover bottom and sides. (If using a large muffin tin and do not need all 12, be sure to put a little water in each of the empty ones before baking.).
5. Spoon chicken mixture into biscuit cups. Bake at 425°F for 12 minutes or until crust is golden brown.
6. Remove from tin. Cool on wire racks.
7. ENJOY!
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