1. Heat oven to 400°F. In small bowl, mix chicken and dressing.
2. Separate dough into 10 biscuits; divide each into 2 rounds. Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups. Fill each cup with about 2 teaspoons chicken mixture.
3. Bake 8 to 11 minutes or until crust is deep golden brown. Remove from cups. Top each with lettuce and cheese. Serve warm..
Use a vegetable peeler to shave the Parmesan cheese. The shavings are a little larger than shreds, offering more visual impact. Shredded cheese would also work.