Southwestern Chicken Biscuits

(18)
  1 reviews

2
(12-oz.) cans Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated biscuits
1
(9-oz.) pkg. (2 cups) frozen cooked southwestern-seasoned chicken breast strips, thawed, diced
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
4
oz. (1 cup) shredded Monterey Jack cheese
1
tablespoon instant minced onion
1
cup Old El Paso™ Thick 'n Chunky Salsa
Fresh cilantro sprigs

Directions

  1. 1 Heat oven to 400°F. Spray 20 muffin cups with nonstick cooking spray. Separate dough into 20 biscuits. Place 1 biscuit in each sprayed muffin cup; press to cover bottom and sides of cup.
  2. 2 In medium bowl, combine chicken, chiles, cheese, onion and salsa; mix well. Spoon 2 tablespoons mixture into each dough-lined cup; gently press mixture with back of spoon.
  3. 3 Bake at 400°F. for 13 to 18 minutes or until edges are golden brown. Remove from muffin cups. Serve warm garnished with cilantro sprigs.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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