Ingredients
8
frozen fully cooked crispy chicken strips (from 25-oz bag)
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
1
block (4 oz) sharp Cheddar cheese, shredded
1/4
cup mayonnaise
1
jar (4 oz) diced pimiento peppers, drained
1
thinly sliced green onion (about 2 tablespoons)
1
tablespoon finely chopped jarred pickled jalapeño chiles
1
teaspoon Worcestershire sauce
1/4
teaspoon ground red pepper (cayenne)
Preparation
Heat oven to 375°F. Spray 18x13-inch rimmed baking pan with cooking spray. Place chicken strips on pan. Bake 15 minutes. Move chicken strips to one side of pan to make room for biscuits.
Separate dough into 8 biscuits. Add biscuits to pan. Bake 14 to 16 minutes or until biscuits are golden brown and chicken is crispy.
Cool about 2 minutes or until cool enough to handle; cut each piece of chicken in half horizontally. Split each biscuit.
Meanwhile, in medium bowl, beat Pimiento Cheese ingredients with electric mixer on medium speed 1 to 2 minutes or until creamy.
Spread bottom half of each biscuit with about 2 tablespoons pimiento cheese. Top with both halves of one of the chicken strips. Top with biscuit tops.
