Ranched' up Chicken Bacon Parmesan Cups With Fresh Chives #RSC |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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“Ready, Set, Cook! Hidden Valley Contest Entry” Ingredients:
1 (12 ounce) can pillsbury golden layers refrigerated flaky original biscuits |
1/4 cup sour cream |
1/4 cup hidden valley® original ranch® dressing |
1 cup shredded cooked chicken |
2 tablespoons fresh grated parmesan cheese |
1/4 cup slivered almonds |
1 tablespoon minced shallot |
1/8 teaspoon salt |
1/8 teaspoon pepper |
4 slices crisp cooked bacon, crumbled |
1 tablespoon fresh minced chives |
Directions:
1. Preheat oven to 350 degrees. Separate the can of biscuits into 10 individual biscuits. Separate each biscuit into two even layers, making twenty dough circles. Press each dough round into an ungreased mini muffin cup.
2. In a small bowl, mix the sour cream with the ranch. Stir in shredded chicken,parmesan cheese, almonds, shallots, salt and pepper. Stir until well combined. Spoon about 2 teaspoons mix into each mini muffin cup. Sprinkle the tops with bacon and then chives. Bake 10-15 minutes or until golden brown. Remove from tins. Cool 5 minutes before serving. Yield: serves 10, 2 cups each.
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