2 t butter or marg
1 c finely chopped pecans
1 c finely chopped cooked chicken
1/2 c chopped celery
1/4 c mayo or salad dressing
1 T Dijon mustard
1 pkg (3 ounces) cream cheese, softened
1/4 t salt
1/2 t ground nutmeg
1 tub (7 1/2 ounces) refrigerated buttermilk biscuits
In a large skillet, melt butter; add pecans and saute until lightly browned. In a bowl,
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