Best Chicken Pecan Tarts Recipes

Chicken-Pecan Tarts image

Provided by Kittencalrecipezazz

Time 22m

Yield 10 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 cup finely chopped pecans
1 cup finely chopped cooked chicken
2 cups chopped celery
1/4 cup mayonnaise or 1/4 cup salad dressing
1 tablespoon Dijon mustard
1 (3 ounce) package cream cheese, softened
1/4 teaspoon seasoning salt or 1/4 teaspoon salt
2 teaspoons ground nutmeg
1 (7 1/2 ounce) package regular-size refrigerated biscuits (Pillsbury is good)

Steps:

Set oven to 425 degrees.
In a large skillet, over medium heat, melt the butter; add the pecans and saute until lightly browned.
In a medium-size bowl, combine the chicken, celery, mayo, mustard, cream cheese, salt and nutmeg; add in pecans, mix well to combine.
Separate the biscuits; roll each into a 4-inch circles.
Press into 10 foil baking cups, letting the dough cover the bottom and the sides of the foil pan.
Place the foil baking cups (purchase small ones) in muffin pans, or on a foil-lined greased cookie sheet, just sort of squeeze them in to fit, (they seem to bake out better if they are placed in muffin cups) Spoon the chicken mixture into the baking cups.
Bake for 12 minutes, or until crust in golden brown-- delicious!

Nutrition Facts : Calories 252, Fat 19.4, SaturatedFat 5.5, Cholesterol 27.5, Sodium 382.4, Carbohydrate 14.2, Fiber 1.9, Sugar 3.1, Protein 6.9

Chicken Pecan Tarts image

Provided by Beth Ellefson

Categories Chicken

Number Of Ingredients 10

2 Tbsp butter or margarine
1 c finely chopped pecans
1 c finely chopped cooked chicken
1/2 c chopped celery
1/4 c mayonnaise or salad dressing
1 Tbsp dijon mustard
1 pkg (3 oz) cream cheese, softened
1/4 tsp salt
1/2 tsp ground nutmeg
1 tube refrigerated buttermilk biscuits

Steps:

1. In a large skillet melt butter; add pecans and saute until lightly browned. In a bowl, combine chicken, celery, mayonnaise, mustard, cream cheese, salt and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4 inch circle. Press into 10 foil bake cups, letting dough cover bottom and sides. Place bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425 for 12 minutes or until crust is golden brown.