Party Chicken Tarts

• 2 Tbsp. butter or margarine
• 1 c. chopped fresh mushrooms
• 1/4 c. minced celery
• 1/4 c. minced onion
• 2 Tbsp. all-purpose flour
• 1 1/2 c. diced cooked chicken breast
• 6 Tbsp. non-fat sour cream
• 1/2 tsp. garlic salt
• 1 (10 oz.) pkg. flaky refrigerator biscuits (10 to 12 count)
• 1 Tbsp. melted butter or margarine
• grated Parmesan cheese

1. Melt 2 tablespoons butter in large skillet over medium heat. Add mushrooms, celery and onion; stir until vegetables are tender. Stir in flour, chicken and sour cream.
2. Reduce heat and simmer until thoroughly heated.
3. Stir in garlic salt and remove from heat. Cut each biscuit into quarters; press each piece into miniature muffin tins coated with vegetable cooking spray.
4. Brush each piece with melted butter.
5. Bake at 400u0b0 for 5 to 6 minutes.
6. Remove from oven; reduce oven temperature to 350u0b0.

butter, fresh mushrooms, celery, onion, flour, chicken, nonfat sour cream, garlic salt, flaky refrigerator, butter, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983328 (may not work)