There is something truly delightful about these Chicken Salad Biscuit Cups Recipe that makes them an instant favorite for gatherings, snack time, or even a light dinner. Combining tender chicken, creamy mayonnaise, crisp celery, and melty cheddar cheese tucked inside buttery, golden biscuit cups, this dish is comfort food elevated to a new level. Each bite offers a wonderful mix of textures and flavors that feel both nostalgic and fresh — a breeze to whip up but impressive enough to serve to guests or cherish as a special treat just for yourself.
Ingredients You’ll Need
Putting together this Chicken Salad Biscuit Cups Recipe is a joyful simplicity, as every ingredient plays an essential role in creating the perfect balance of flavor, texture, and color. From the creamy base to the crisp celery and cheesy goodness, these components come together beautifully without any fuss.
- 2 cups cooked chopped chicken: The hearty protein base, use leftover rotisserie or poached chicken for extra convenience.
- ¾ cup mayonnaise: Adds luscious creaminess that binds the salad and keeps it moist.
- 2 celery ribs (chopped): Provides a fresh, crisp crunch that brightens up every bite.
- 1 tsp Worcestershire sauce: Adds depth and a subtle tang that enhances the chicken flavor.
- Salt and pepper (to taste): Simple seasonings to bring all the flavors into perfect harmony.
- 1 cup shredded cheddar cheese (divided): Sharpness and gooey, melty texture that makes these biscuit cups irresistible.
- 2 (6-oz) cans refrigerated biscuits (10 biscuits total): The flaky, buttery shells that hold all the goodness inside and bake up golden and tender.
How to Make Chicken Salad Biscuit Cups Recipe
Step 1: Prepare the Oven and Muffin Pan
Start by preheating your oven to 350ºF. Get a regular muffin pan ready by spraying it generously with nonstick cooking spray — this little prep ensures the biscuit cups release perfectly after baking without sticking, preserving their beautiful shape.
Step 2: Mix the Chicken Salad Filling
In a large bowl, combine the cooked, chopped chicken with mayonnaise, chopped celery, Worcestershire sauce, and about half of the shredded cheddar cheese. Stir everything gently to blend, then season with salt and pepper to your liking. This filling is creamy, full of subtle tang and texture, and will taste even better after baking inside the biscuits.
Step 3: Shape the Biscuit Cups
Open the canned biscuits and separate the dough into 10 individual pieces. Roll each biscuit out with a rolling pin until it forms a large circle, making it easier to press into the muffin cup shallowly and evenly. Gently but firmly press each rolled biscuit into the bottom and up the sides of the muffin pan, creating little edible cups that will cradle the chicken salad.
Step 4: Fill the Biscuit Cups
Using a spoon, carefully fill each biscuit cup with a generous portion of the chicken salad mixture. This is where the flavors start to mingle, and the cheddar inside the filling will begin to melt away during baking, making the cups even more comforting.
Step 5: Bake to Golden Perfection
Place the muffin pan in the preheated oven and bake for about 17–20 minutes, or until the biscuit cups turn a gorgeous golden brown color. The cheese will be melted, and the biscuit exterior delightfully crisp on the edges while still tender inside. Sprinkle some dried parsley on top after removing them from the oven for a fresh pop of color and a hint of herbal brightness.
How to Serve Chicken Salad Biscuit Cups Recipe
Garnishes
To elevate the presentation and add an extra layer of texture, consider garnishing your chicken salad biscuit cups with freshly chopped parsley, a light dusting of paprika, or even some finely sliced green onions. These garnishes not only add vibrancy but also bring subtle flavor boosts that complement the creamy filling perfectly.
Side Dishes
These biscuit cups shine on their own, but pairing them with a crisp green salad or some fresh fruit makes for a perfectly balanced meal. A simple mixed greens salad with a zesty vinaigrette or a side of juicy, seasonal grapes and sliced apples can provide refreshing contrasts to the rich, cheesy cups.
Creative Ways to Present
If you’re serving these at a party or gathering, consider arranging your Chicken Salad Biscuit Cups Recipe on a rustic wooden board with bowls of extra cheese, crunchy pickles, or an assortment of dipping sauces like honey mustard or hot sauce. This invite-your-guests style presentation encourages mingling and makes the dish feel even more special and welcoming.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Chicken Salad Biscuit Cups Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days while retaining their texture and flavor. You might want to add a bit of fresh garnish when reheating to revive the dish’s appeal.
Freezing
While these biscuit cups are best enjoyed fresh, you can freeze the assembled, unbaked cups for up to 1 month. Arrange them on a baking sheet to freeze individually, then transfer to a freezer-safe container. When ready to bake, thaw overnight in the fridge and bake as directed, just adding a few extra minutes if needed.
Reheating
To reheat, place leftover biscuit cups on a baking sheet and warm in a preheated oven at 350ºF for about 10 minutes or until heated through and the biscuit exterior is crisp again. Avoid microwaving, as this may make the biscuits soggy instead of flaky and delicious.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a perfect shortcut and adds great flavor to your Chicken Salad Biscuit Cups Recipe without extra effort.
Is there a way to make this recipe healthier?
Yes, you can substitute the mayonnaise with Greek yogurt or use reduced-fat cheese and whole wheat biscuits for a lighter version while keeping the delicious flavors intact.
Can I prepare the chicken salad ahead of time?
Definitely. Making the chicken salad a few hours ahead allows the flavors to meld beautifully. Just keep it refrigerated until you’re ready to fill the biscuit cups and bake.
What if I don’t have refrigerated biscuits? Can I make the dough from scratch?
Of course! Homemade biscuit dough works wonderfully if you prefer making everything from scratch — just roll and press as you would with the store-bought dough. It’s a bit more work but worth it for that freshly baked taste.
Can I add other ingredients to the chicken salad filling?
Feel free to customize! Adding diced apples, grapes, nuts, or dried cranberries can add exciting texture and flavor contrasts to your Chicken Salad Biscuit Cups Recipe.
Final Thoughts
Whipping up the Chicken Salad Biscuit Cups Recipe is one of those simple joys that turns ordinary ingredients into a dish that feels like a warm hug. Whether you’re serving it for a casual lunch, a party appetizer, or a comforting dinner, these biscuit cups bring together creamy, crunchy, cheesy, and tender elements that everyone will love. Give this recipe a try — you’ll find yourself reaching for it again and again!
Print
Chicken Salad Biscuit Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 10 biscuits
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Chicken Salad Biscuits are a delicious and easy-to-make savory treat combining tender chicken salad with cheesy, flaky biscuit cups baked to golden perfection. Perfect for a light lunch, snack, or appetizer, they bring together creamy mayonnaise, crunchy celery, and sharp cheddar cheese wrapped in buttery biscuit dough.
Ingredients
Chicken Salad Filling
- 2 cups cooked chopped chicken
- ¾ cup mayonnaise
- 2 celery ribs, chopped
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese, divided
Biscuit Cups
- 2 (6-oz) cans refrigerated biscuits (10 biscuits total)
- Nonstick cooking spray, for the muffin pan
- Dried parsley, for garnish
Instructions
- Preheat and Prepare Muffin Pan. Preheat your oven to 350ºF (175ºC). Spray a regular muffin pan generously with nonstick cooking spray to prevent sticking.
- Make Chicken Salad. In a large bowl, combine the cooked chopped chicken, mayonnaise, chopped celery, Worcestershire sauce, and half of the shredded cheddar cheese. Season the mixture with salt and freshly ground black pepper to taste. Mix well until all ingredients are fully incorporated.
- Prepare Biscuit Dough. Open both cans of refrigerated biscuits and separate the dough into 10 individual biscuits. Using a rolling pin, roll each biscuit into a large circle big enough to line the muffin cup. Press the dough firmly into the bottom and up the sides of each sprayed muffin cup to create a crust.
- Fill Biscuit Cups. Spoon an even amount of the chicken salad mixture into each dough-lined muffin cup, distributing the filling evenly among all cups.
- Bake and Garnish. Place the muffin pan in the preheated oven and bake for 17 to 20 minutes, or until the biscuits are puffed and golden brown. Remove from oven and sprinkle the remaining shredded cheddar cheese on top if desired. Garnish with a sprinkle of dried parsley before serving.
Notes
- You can substitute cooked shredded chicken with rotisserie chicken for convenience.
- For added flavor, consider mixing in chopped green onions or a squeeze of lemon juice into the chicken salad.
- Serve warm for best taste and texture, but these can also be enjoyed cold or at room temperature.
- If biscuits are not browning evenly, rotate the muffin pan halfway through baking.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
