Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
776
Calories
58g
Protein
39g
Fat
48g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup chopped cooked chicken
- 2 tablespoons shredded cheddar cheese
- 2 teaspoons chopped toasted sliced almonds
- 2 teaspoons chopped green onions
- 1 tablespoon mayonnaise or salad dressing
- dash ground ginger
- 2 Pillsbury® Perfect Portions® refrigerated buttermilk biscuits (twin pack from 15.4-oz package)
- sesame seed, if desired
Directions
1
Heat oven to 375°F.
2
Spray 2 jumbo muffin cups with cooking spray.
3
In small bowl, stir chicken, cheese, almonds, onions, mayonnaise and ginger until well blended.
4
Press each biscuit to cover bottom and side of muffin cup.
5
Spoon chicken mixture into biscuit cups.
6
Sprinkle with sesame seed.
7
Bake 16 to 21 minutes or until edges are deep golden brown.
Recipe sourced from
fandom