Chicken Salad Biscuits
The ultimate comfort food, Chicken Salad Biscuits combine flaky biscuits with a creamy chicken salad filling for an easy weeknight dinner that everyone will love. Perfect for gatherings or casual meals, this dish is sure to satisfy your cravings!
Equipment
- Mixing Bowls
- Rolling Pin
- Muffin Pan
- Rotary Cheese Grater
Ingredients
- 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
- 2 (6-oz) cans refrigerated biscuits, (10 biscuits total)
Instructions
- Preheat your oven to 350ºF. This is the perfect temperature to ensure your biscuits bake evenly and come out golden brown.
- Spray a regular muffin pan with nonstick cooking spray. This prevents the biscuits from sticking and makes cleanup a breeze.
- In a large bowl, stir together the cooked chicken, mayonnaise, chopped celery, Worcestershire sauce, and half of the cheddar cheese. Mix well to combine all the flavors.
- Season the mixture with salt and pepper to taste. Adjust the seasoning based on your preference for a perfect flavor.
- Open a can of refrigerated biscuits. Carefully separate the biscuit dough into 10 individual biscuits.
- Using a rolling pin, roll each biscuit into a large circle. Aim for about 5 to 6 inches in diameter to ensure they fit well in the muffin pan.
- Firmly press the dough into the bottom and up the side of each muffin cup. This creates a nice shell for your chicken salad filling.
- Spoon the chicken mixture into each biscuit cup, filling them generously. Don’t be shy; the more, the merrier!
- Bake in the preheated oven for 17 to 20 minutes. Keep an eye on them, and look for a golden brown color on the biscuits.
- Once baked, sprinkle the remaining cheddar cheese on top and let them cool for a few minutes. Sprinkle with dried parsley if desired for an extra touch of flavor.
Notes
- Storage: For leftovers, store them in an airtight container in the refrigerator. They’re best enjoyed within two days.
- Freezing: You can freeze the chicken salad mixture separately from the biscuits. Bake the biscuits fresh when you're ready to serve.
- Pairing: Serve these biscuits alongside a crisp garden salad or vegetable sticks for a light meal.
- Variations: Try adding diced pickles or grapes for a unique twist on the classic chicken salad.
- Serving Style: These biscuits are great for brunch; consider serving them with fresh fruit.