BBQ Chicken Pockets
|1 Pkg Refrigerator Biscuits ||1/4 Cup Slivered Red Onions|
|2 Cups Cooked Shredded Chicken||1 Cup Shredded Cheddar Cheese|
|1/2 Cup BBQ Sauce|
Heat oven to 375°F. Flatten biscuits with the palm of your hand and lay out on an ungreased cookie sheet.
In medium bowl, mix chicken, onions and sauce. Spoon chicken mixture on half of the biscuits. Top with cheese. Press remaining biscuits on top of chicken and seal the edges.
Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.
Adapted from a Pillsbury Recipe