Chicken Taco Cups (dairy free)

These chicken taco cups are so cute and were quite fun to eat. We used rice shreds in place of the cheese:

1 container refrigerator biscuits
2 chicken breasts (if you prefer dark meat, use thighs instead)
1 envelope taco seasoning
1/4-1/2 cup water
assorted taco toppings

Boil and shred the chicken. Mix with taco seasoning packet. Add in enough water so that the chicken is evenly coated by the taco seasoning mixture.

I cut each biscuit in half and then stretched the dough to come up as much as possible in each muffin slot.

Add chicken on top of the dough. Then add cheese. Bake about 10-15 minutes. Biscuits should be golden brown and cheese should be melted.

I then topped with chopped tomatoes, diced chilies and chopped onion.

Very yummy and using the rice shreds, this was completely dairy free.

Audrey :)