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Bake refrigerated biscuit dough into little shells to hold a crunchy-creamy blend of chicken, celery and almonds.
To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 4 to 6 minutes, stirring occasionally, until golden brown.
Use deli or rotisserie chicken as a shortcut to cooked chicken.
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