Chicken Pecan Tarts
Makes 10 tarts • From the kitchen of Santina Mullins Hale
Ingredients
2 tablespoons butter or margarine
1 cup finely chopped pecans
1 cup finely chopped cooked chicken
1/2 cup chopped celery
1/4 cup miracle whip
1 tablespoon Grey Poupon mustard
3 ounces cream cheese
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 package (7.5 ounce) regular refrigerated biscuits
10 foil baking cups
Directions
Preheat oven to 425.
Line muffin tin with foil baking cups.
In large skillet, melt butter.
Add pecan pieces and saute until lightly browned.
In a bowl, combine chicken, celery, miracle whip, Grey Poupon, cream cheese, salt and nutmeg.
Add pecans; mix well.
Separate biscuits; roll each into a 4 inch circle.
Press into prepared muffin pans.
Spoon chicken mixture into bake cups.
Bake for 12 minutes or until crust is golden brown.
