Mini Chicken Caesar Salad Cups

Ingredients

1 cup cooked chicken, finely chopped
3 tablespoons caesar salad dressing
1 (12 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits
1/4 cup romaine lettuce, finely sliced
1 ounce parmesan cheese, shaved

Directions

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

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