Chicken Salad Cups - cooking recipe

Ingredients

1 1/4 cups chopped cooked chicken (1 small boneless chicken breast)
1/3 celery, chopped fine
1/4 cup light mayonnaise (add more to get the consistency you want.)
1 tablespoon toasted sliced almonds, chopped
1 medium green onion, finely chopped
1/8 teaspoon fresh ground black pepper
salt
1/8 teaspoon cayenne pepper (optional)
2 tablespoons shredded cheddar cheese
10 pillsbury burttermilk biscuits
1/4 cup shredded cheddar cheese

Preparation

Heat oven to 375.
Lightly grease muffin cups.
In small bowl mix chicken, celery, mayo, almonds, onion, black pepper, cayenne (if using) and 2 tablespoons cheese until well blended.
Press each biscuit to cover bottom and side of muffin cup.
Spoon a little over a tbls. of chicken mixture into biscuit cups and press down so biscuit spreads.
Bake 12 to 14 minutes or until edges golden brown.
Remove from oven and sprinkle the remaining cheese on top.
Return to oven and bake an additional 2 minutes, or until cheese melts.
Serve.