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Recipe: Chicken Salad Biscuit Boats

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Chicken Salad Biscuit Boats
Cashew chicken salad fills these boats made from refrigerated buttermilk biscuit dough.

Boats:
1 (16.3-oz.) can Pillsbury Grands! Refrigerated Buttermilk Biscuits

Chicken Salad:
2 (10-oz.) cans chunk white chicken, drained
1 cup sliced celery
2 tablespoons finely chopped onion
1/2 cup mayonnaise
1/2 teaspoon white pepper
1/2 cup chopped cashews

Heat oven to 350 F. Lightly grease cookie sheets. Separate dough into 8 biscuits. Press or roll each to form 5 1/2-inch free-form shape. Place on greased cookie sheets. Bake at 350 F. for 15 to 18 minutes or until golden brown. Cool. Meanwhile, in large bowl, combine all chicken salad ingredients except cashews; mix well. Place baked biscuit shapes on serving plates. Spoon about 3/4 cup chicken salad on each. Sprinkle each with 1 tablespoon cashews.

Tips:
Custard cups can be used to form bread bowls. Invert 8 (10-oz.) custard cups on ungreased cookie sheets. Place 1 biscuit round over each cup, shaping biscuit gently to fit. Bake as directed above.
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