Chicken Salad Biscuit Boats

Cashew chicken salad fills these boats made from refrigerated buttermilk biscuit dough.

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Servings 8

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( 33 ) Ratings

33 Ratings

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ingredients 7
Prep Time 30 min
Total Time 0 min

Ingredients

Boats

1: (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

Chicken Salad

2: (10-oz.) cans chunk white chicken, drained

1: cup sliced celery

2: tablespoons finely chopped onion

1/2: cup mayonnaise

1/2: teaspoon white pepper

1/2: cup chopped cashews

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Directions

1 Heat oven to 350°F. Lightly grease cookie sheets. Separate dough into 8 biscuits. Press or roll each to form 5 1/2-inch free-form shape. Place on greased cookie sheets. Bake at 350°F. for 15 to 18 minutes or until golden brown. Cool.
2 Meanwhile, in large bowl, combine all chicken salad ingredients except cashews; mix well.
3 Place baked biscuit shapes on serving plates. Spoon about 3/4 cup chicken salad on each. Sprinkle each with 1 tablespoon cashews.

EXPERT TIPS

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Expert Tips

Custard cups can be used to form bread bowls. Invert 8 (10-oz.) custard cups on ungreased cookie sheets. Place 1 biscuit round over each cup, shaping biscuit gently to fit. Bake as directed above.