Ingredients
1 1/2
cups chopped cooked chicken
1 1/2
cups shredded mozzarella cheese (6 oz)
1
cup chopped fresh baby spinach
1
cup Alfredo sauce (from 15-oz jar)
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
Preparation
Heat oven to 350°F. Spray 16 nonstick regular-size muffin cups (2 3/4 x 1 1/4-inch) with cooking spray; set aside. In medium bowl, mix chicken, 1 cup of the cheese, the spinach, Alfredo sauce and 1/4 teaspoon pepper; set aside.
Separate dough into 8 biscuits; carefully separate each biscuit into 2 thin rounds to make 16 rounds. Firmly press 1 biscuit round in bottom and up side of each muffin cup, forming 1/4-inch rim. Spoon chicken mixture evenly into biscuit cups.
Bake 17 minutes; top each evenly with remaining cheese. Bake 2 to 5 minutes longer or until biscuits are deep golden brown and cheese is melted. With thin metal spatula or sharp knife, gently loosen around edges to remove biscuit cups from pan.
