March 07, 2018

Mini Chicken Bacon

Ranch Pot Pies

1 Cup Diced Cooked Chicken
4 Strips bacon, crisply cooked, crumbled
1 Cup Chopped Fresh Spinach Leaves
1/4 Cup Chopped Green Onions
1/3 Cup Ranch Dressing
1 Cup Shredded Cheddar Cheese (4 oz)
1 Can (16.3 oz) Pillsbury Grands Flaky Layers Refrigerated Biscuits (8 total)
Heat oven to 375F. Spray 8 regular size muffin cups with cooking spray. In medium bowl, mix chicken, bacon, spinach, onion, dressing, and 1/2 cup of the cheese until well mixed. Set aside. Separate dough into 8 biscuits; press each biscuit into 5 1/2-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming 1/4 inch rim. Spoon about 1/3 cup chicken mixture into each dough-lined cup. Pleat edges of dough. Sprinkle each with 1 tablespoon of the remaining cheddar cheese. Bake 17-22 minutes or until biscuits are golden brown and cheese is melted. Cool 1 minute; remove to serving plate.