Mini Chicken Caesar Salad Cups

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“These mini-caesar cups would be perfect for a baby shower or appetizer party! They are easy to prepare and use refrigerated biscuits.”
READY IN:
16mins
SERVES:
20
YIELD:
20 mini cups
UNITS:
US

Ingredients Nutrition

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

Directions

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

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