Thursday, July 19, 2012

Chicken Biscuits

leftover diced chicken, onion, cheese and tomatoes are combined, and tucked into individual biscuit cups.





Recipe Overview:

Preparation Time:15 minutes
Cook Time:18 minutes


2(12 ounce) can refrigerator biscuits
1(9 ounce) package prepared chicken strips, southwestern flavor, diced
1cup (6 ounces) shredded Monterey Jack cheese
1/4cup chopped onion
1(14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies, drained
or 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes w/Lime Juice & Cilantro, drained


  • Preheat oven to 400o F. Coat 20 muffin cups with cooking spray. Separate biscuits into 20 biscuits. Place in muffin cups; press to cover bottom and sides.
  • In a bowl combine chicken, cheese, onion and RED GOLD® PETITE DICED TOMATOES with GREEN CHILIES; mix well. Spoon 2 tablespoons of mixture into each muffin cup; press gently with back of spoon.
  • Bake 13 to 18 minutes or until golden brown. Garnish with fresh cilantro. Option: Add 1(4.5 ounce) can chopped green chilies for a spicier flavor.

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