Curried Chicken and Almond Cups

Found this little goody of a recipe today. I stumbled on it quite by accident. I can't wait to make it for our next family barbeque. It looks so easy. That's my kind of recipe.



Printed version below

Curried Chicken and Almond Cups
Ingredients

• 1 can Pillsbury Golden Layers refrigerated buttermilk biscuits
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded cooked chicken
• 1/4 cup slivered almonds
• 1 teaspoon curry powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Preparation

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.

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