Since I'm head cook around our house most weeknights, I stress keeping things simple on Sundays. That's why I'm such a big fan of these delish Cream Cheese- and Chicken-Stuffed Biscuits.
They give you a wonderful, hot homemade meal without a lot of fuss in the kitchen. Think refrigerated biscuits packed with shredded chicken breasts, two cheeses and mayo plus green chilies, cumin and Tabasco for a Texas-style kick.
I like making these luscious little treats after church because they take no time. We're talkin' about half an hour, start to finish. But you can save steps by mixing up the filling a day ahead and refrigerating it until you're ready to complete these yummy bites. Either way, they're fun and filling for breakfast, brunch or lunch.
This recipe makes 10 hot, creamy chicken-packed sandwiches. Plan on 1 to 2 per person and refrigerate or freeze any leftovers.
Preheat oven to 375 degrees.
Mix all ingredients except biscuits in a medium bowl. Divide each of the 10 biscuits into 2 parts. Spritz 10 muffin tins with baking spray.
Put one-half of each biscuit in a muffin tin and press to cover bottom and sides. Top each with an equal amount of the chicken filling and another biscuit half, pressing to seal edges.
Bake 15 minutes or until golden brown.
You'll also enjoy: