Chicken and Cheese Topped Biscuits

It sounds crazy, right? When I first thought of doing it, I thought I'd lost my marbles.

As you may already know, I am an avid Pinterest browser. I have been seeing all these recipes pop up for all kinds of things made in muffin tins. There's been individual meatloaves, taco shells, lasagna cups...just about everything you could think of.  Then, I thought of something else.

I hadn't been able to figure out what to do with some leftover cilantro lime chicken that I had taken out of my freezer. Originally, I planned on doing chicken burritos, but my husband said he really wasn't in the mood for a burrito. Well that just burst my bubble.

I began perusing the refrigerator to see what else I could make when I see that my sneaky hubby bought refrigerated biscuits. (If you know anything about me, you know that I hate buying packaged foods.)

Out of spite and a little inspiration, I decided to try something a little funky.

Chicken and Cheese Topped Biscuits

1 can Pillsbury biscuits

leftover chicken, shredded

shredded cheddar

taco seasoning ( I used my own blend)

Preheat oven to 450F degrees. Remove a biscuit from the can and flatten in your palm.  You may stretch it slightly as well to best create a bit of a cup in the pan.  Lay biscuit disc in bottom of muffin tin and allow it to form to the sides. In center of biscuit cup, layer chicken, cheddar, and seasoning. Do this for the remainder of the biscuits to fill your muffin pan.

Place in oven and allow to cook for 10-12 minutes. These will be extremely hot due to the melted cheese, so please be careful when removing them from the pan. 

We garnished with a little sour cream and salsa to spice it up.

Yields 10 biscuits. (Your can's capacity)