package (10 ounces) flaky refrigerator biscuits (10 to 12 count)
Vegetable cooking spray
1
tablespoon butter or margarine, melted
Grated Parmesan cheese
Melt 2 tablespoons butter in large skillet until hot. Add mushrooms, celery and onion; cook and stir 4 to 5 minutes. Sprinkle with flour; stir in chicken and sour cream. Cook until thoroughly heated. Stir in garlic salt; set aside. Cut each biscuit into quarters; press each piece into miniature muffin tins coated with cooking spray to form tart shell. Brush each piece with melted butter. Bake at 400°F 6 minutes. Remove from oven; reduce oven temperature to 350°F. Fill each tart with 1 teaspoon chicken mixture; sprinkle with cheese. Bake 14 to 15 minutes more. Serve immediately.
Note
For ease in serving at party time, prepare filling ahead of time and cook tarts 5 minutes. Fill and bake just before serving for best flavor.
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