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Pesto Chicken Salad Cups

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Ingredients
  

  • 1 can refrigerated large biscuits

chicken salad

  • 3 cups cooked chicken
  • 2 tablespoons pesto
  • 1/3 cup mayonnaise
  • 1/4 cup chopped roasted red peppers
  • 1/2 cup fresh spinach, chopped

Instructions
 

  • Preheat oven to 350 degrees. Lightly spray muffin tin with cooking spray.

Chicken Salad

  • Mix together chicken, pesto, mayonnaise, peppers and spinach. Set aside.

assemble

  • Open biscuit tube and separate biscuits. Flatten dough the insert one disc into eash cup, gently pressing dough up the sides.
  • Fill cups with chicken salad. Bake at 350 degrees for 14 to 16 minutes until biscuits are firm and browned, not soggy.
  • Cool on wire rack to make easier to handle. Serve warm or chilled.