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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (103g) Recipe makes 2 servings The following items or measurements are not included below: 2 teaspoons toasted sliced almonds |
||
| Calories 241 | ||
| Calories from Fat 110 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.3g | 18% | |
| Saturated Fat 3.8g | 19% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 48mg | 16% | |
| Sodium 467mg | 19% | |
| Potassium 177mg | 5% | |
| Total Carbohydrate 15.1g | 5% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 3.0g | ||
| Protein 16.9g | 33% | |
Ingredients
- 3/4 cup chopped cooked chicken
- 2 tablespoons shredded cheddar cheese
- 2 teaspoons chopped toasted sliced almonds
- 2 teaspoons chopped green onions
- 1 tablespoon mayonnaise
- 1 dash ground ginger
- 2 pillsbury perfect portions refrigerated buttermilk biscuits (twin pack from 15.4-oz package)
- sesame seed, if desired
Directions
1
Heat oven to 375°F2
Spray 2 jumbo muffin cups with cooking spray.3
In small bowl, stir chicken, cheese, almonds, onions, mayonnaise and ginger until well blended.4
Press each biscuit to cover bottom and side of muffin cup.5
Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.6
Bake 16-21 minutes or until edges are deep golden brown.
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- Course > Lunch/Snacks
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 60 mins
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