Chicken Biscuits

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

 

 

 

 

Recipe Overview:

Servings:	20
Preparation Time:	15 minutes
Cook Time:	18 minutes

Ingredients

2		(12 ounce) can		refrigerator biscuits
1		(9 ounce) package		prepared chicken strips, southwestern flavor, diced
1		cup (6 ounces)		shredded Monterey Jack cheese
1/4		cup		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

Directions:

• Preheat oven to 400^o 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.