Best Mini Chicken Caesar Cups Recipes

Mini Chicken Caesar Salad Cups image

Provided by Mom2Rose

Categories Poultry

Time 16m

Yield 20 mini cups, 20 serving(s)

Number Of Ingredients 5

1 cup cooked chicken, finely chopped
3 tablespoons caesar salad dressing
1 (12 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
1/4 cup romaine lettuce, finely sliced
1 ounce parmesan cheese, shaved

Steps:

Heat oven to 400°F.
In small bowl, mix chicken and dressing.
Separate dough into 10 biscuits; divide each into 2 rounds.
Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
Fill each cup with about 2 teaspoons of the chicken mixture.
Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
Top each with lettuce and cheese; serve warm.

Nutrition Facts : Calories 75, Fat 3.1, SaturatedFat 0.8, Cholesterol 7.4, Sodium 168.5, Carbohydrate 8.3, Sugar 0.1, Protein 3.4

Mini Chicken Caesar Salad Cups image

Provided by @MakeItYours

Number Of Ingredients 5

1 cup cooked chicken, finely chopped
3 tablespoons caesar salad dressing
1 (12 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
1/4 cup romaine lettuce, finely sliced
1 ounce parmesan cheese, shaved

Steps:

Heat oven to 400°F.
In small bowl, mix chicken and dressing.
Separate dough into 10 biscuits; divide each into 2 rounds.
Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
Fill each cup with about 2 teaspoons of the chicken mixture.
Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
Top each with lettuce and cheese; serve warm.

Mini Chicken Caesar Cups image

Provided by @MakeItYours

Number Of Ingredients 5

1 cup finely chopped cooked chicken
3 tablespoons Caesar dressing
1 can (12 oz) Pillsbury® Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits
1/4 cup finely sliced romaine lettuce
1 oz shaved Parmesan cheese

Steps:

Heat oven to 400°F. In small bowl, mix chicken and dressing.
Separate dough into 10 biscuits; divide each into 2 rounds. Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups. Fill each cup with about 2 teaspoons chicken mixture.
Bake 8 to 11 minutes or until crust is deep golden brown. Remove from cups. Top each with lettuce and cheese. Serve warm.