1Heat oven to 375. Separate dough from both cans into 8 rectangles and press perforations to seal. Cut each rectangle into 6 (2 inch) squares. Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups.
2Heat bacon as directed on package and crumble. In large bowl, mix bacon and remaining ingredients. Place 1 tablespoon chicken filling in each cup.
3Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter and serve warm.