Best 7 Chicken Salad In Biscuit Cups Recipes
Chicken salad in biscuit cups is a classic dish that combines the flavors of a creamy chicken salad with flaky homemade biscuits. This delightful recipe offers a great blend of textures and flavors that are sure to please everyone at your table. Whether it's for a picnic, potluck, or a simple weeknight dinner, this dish is a perfect choice for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN SALAD CUPS
Pineapple and almonds enhance the creamy chicken salad in these cute tartlets made with convenient refrigerated pie pastry. Lois Holdson of Millersville, Maryland shared the recipe.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups. , Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack. , In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled. , Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.
Nutrition Facts : Calories 337 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 335mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
CHICKEN SALAD CUPS
Excellent. Original recipe is from Pillsbury with some modifications by me. The variations are endless in this recipe. You can add or take away whatever you want. I've made it with red peppers added as well as some chopped mushroom. :)
Provided by Nimz_
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Lightly grease muffin cups.
- In small bowl mix chicken, celery, mayo, almonds, onion, black pepper, cayenne (if using) and 2 tablespoons cheese until well blended.
- Press each biscuit to cover bottom and side of muffin cup.
- Spoon a little over a tbls. of chicken mixture into biscuit cups and press down so biscuit spreads.
- Bake 12 to 14 minutes or until edges golden brown.
- Remove from oven and sprinkle the remaining cheese on top.
- Return to oven and bake an additional 2 minutes, or until cheese melts.
- Serve.
Nutrition Facts : Calories 825.6, Fat 47, SaturatedFat 11.1, Cholesterol 53.7, Sodium 1092.1, Carbohydrate 73.3, Fiber 4.8, Sugar 5.2, Protein 28.8
CHICKEN SALAD IN BISCUIT CUPS
Yield 10
Number Of Ingredients 8
Steps:
- Grease 10 muffin cups. Fold together chicken, celery, mayonnaise, almonds, onion, salt and pepper until blended. Divide biscuits in half horizontally, then press each biscuit in bottom and up sides of muffin cups. Spoon chicken mixture into cups. Bake 13-15 minutes at 375° till edges are soft brown. Sprinkle with cheese. Fun Fact: Can you freeze cheese? Yes, but if properly wrapped and stored, it keeps a good while in the refrigerator-just keep an eye on the expiration date. When close to that date, you can freeze it with some sacrifice of flavor and texture . . . it is usually just fine for cooking.
Nutrition Facts : Nutritional Facts Serves
RANCH CHICKEN SALAD CUPS
Rotisserie chicken, crispy bacon, juicy tomatoes and cubes of avocado are tossed with an herby, creamy homemade ranch dressing and served in lettuce cups for a fresh and easy meal.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
- Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
- Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
CHICKEN AND BISCUITS
"This comforting casserole has a colorful medley of vegetables and chunky chicken topped with golden homemade biscuits," explains Marilyn Minnick of Hillsboro, Indiana.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, saute onion in oil until tender. Stir in the flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, chicken and cheese; reduce heat to low. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil and parsley; stir into dry ingredients just until combined. , Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. , Bake, uncovered, at 375° for 30-40 minutes or until biscuits are lightly browned.
Nutrition Facts :
CHICKEN SALAD CUPS
Bake a cheesy chicken salad inside a tasty biscuit cup in a 30-minute meal for two. I got this recipe in an email from Pillsbury.
Provided by mailbelle
Categories Lunch/Snacks
Time 36m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F
- Spray 2 jumbo muffin cups with cooking spray.
- In small bowl, stir chicken, cheese, almonds, onions, mayonnaise and ginger until well blended.
- Press each biscuit to cover bottom and side of muffin cup.
- Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.
- Bake 16-21 minutes or until edges are deep golden brown.
Nutrition Facts : Calories 241, Fat 12.3, SaturatedFat 3.8, Cholesterol 48.7, Sodium 467.6, Carbohydrate 15.1, Fiber 0.5, Sugar 3, Protein 16.9
Tips:
- Use a sharp knife to cut the chicken into small pieces. This will help the salad to be more evenly mixed and easier to eat.
- If you don't have celery, you can substitute another crunchy vegetable, such as carrots or bell peppers.
- Add some chopped nuts or dried fruit to the salad for a crunchy and flavorful addition.
- If you want a more creamy salad, add some mayonnaise or sour cream.
- Use a variety of herbs and spices to season the salad to your taste.
- Be sure to chill the salad for at least 30 minutes before serving. This will help the flavors to meld and the salad to become more firm.
- Serve the salad on a bed of lettuce or greens for a refreshing and healthy meal.
Conclusion:
Chicken salad in biscuit cups is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. With a few simple ingredients and a little bit of time, you can create a tasty and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy recipe, give chicken salad in biscuit cups a try.
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