Description
These Easy Chicken Cupcakes are a savory twist on a classic dessert favorite. Perfect for parties or as a fun family meal, these individual savory treats are sure to be a hit!
Ingredients
Scale
For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1/2 cup cream cheese (softened)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup finely chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cups:
- 1 can refrigerated biscuit dough (8-count)
- olive oil spray or melted butter (optional)
- extra cheese or herbs for topping
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a muffin tin.
- Prepare the cups: Flatten each biscuit and press it into the bottom and up the sides of each muffin cup to form a shell.
- Make the filling: In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, sour cream, green onions, garlic powder, salt, and pepper. Stir until fully mixed.
- Fill the cups: Spoon the filling evenly into each biscuit cup and top with extra cheese if desired.
- Bake: Bake for 15 to 18 minutes until the biscuit edges are golden brown and the filling is hot and bubbly.
- Serve: Let cool slightly before removing from the pan and serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- These freeze well and can be reheated for quick snacks or lunches.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 45 mg
