2 tablespoons pecan oil
1 cup finely chopped pecans
One and one-half cups chopped cooked chicken
One-half cup diced celery
One-fourth cup mayonnaise
1 three-ounce package cream cheese
One-fourth teaspoon salt
One-half teaspoon nutmeg
6 refrigerated biscuits or tart shells


Heat pecan oil in skillet; add pecans and saut? until lightly browned. Cool slightly. Combine remaining ingredients, except biscuits or tart shells; add to pecans and stir over low heat until thoroughly mixed. Separate canned biscuits; flatten and fit into muffin cups, letting dough cover bottom and sides of cups. Fill with chicken mixture and bake for 12 to 14 minutes at 425 degrees or according to direction on biscuit package. If using tart shells, spoon warm chicken mixture into prepared shells when ready to serve. Serves 6.
Servings: 6