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Curried Chicken and Almond Cups

Contributed By: Angela, NM | See all of Angela's recipes
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Active Time:  15 Minutes
Total Time:  30 Minutes
  20 cups
RECIPE INGREDIENTS
1 can golden layers refridgerated buttermilk biscuits
1/4 cup Daisy Sour Cream
1/4 cup mayonaise
1 cup cooked shredded chicken
1/4 cup slivered almonds
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS
Preheat oven to 350 degrees. Separate the can of biscuits into 10 individual biscuits. Separate each biscuit into two even layers, making twenty dough circles. Press each dough round into an ungreased mini muffin cup.


In a small bowl, mix the sour cream with the mayonaise, shredded chicken, almonds, curry, salt and pepper.


Stir until well combined.


Spoon about 2 teaspoons mix into each mini muffin cup.


Bake 10-15 minutes or until golden brown.


Remove from tins.


Cool 5 minutes before serving.


Yield: serves 10


Date Added: 01/25/2011
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