Mini cups are filled with cramy curry chicken salad flavored with slivered almonds. Very portable and good hot or at room temperature. Recipe seen on DinnerTool.com. Good for appetizers and looks quick and easy.
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 mayonnaise, 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 85 | ||
Calories from Fat: 40 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 175.6mg | 6 % | |
Potassium 29.7mg | 1 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 7.8g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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