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
Scale
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.
