Mini Chicken Caesar Salad Cups |
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Prep Time: 5 Minutes Cook Time: 11 Minutes |
Ready In: 16 Minutes Servings: 12 |
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These mini-caesar cups would be perfect for a baby shower or appetizer party! They are easy to prepare and use refrigerated biscuits. Ingredients:
1 cup cooked chicken, finely chopped |
3 tablespoons caesar salad dressing |
1 (12 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits |
1/4 cup romaine lettuce, finely sliced |
1 ounce parmesan cheese, shaved |
Directions:
1. Heat oven to 400°F.
2. In small bowl, mix chicken and dressing.
3. Separate dough into 10 biscuits; divide each into 2 rounds.
4. Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
5. Fill each cup with about 2 teaspoons of the chicken mixture.
6. Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
7. Top each with lettuce and cheese; serve warm.
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