This research initially investigated biscuit formulation by varying quantities of sugar (2.7-13.6% by weight), salt (0.9-1.53 % by weight), margarine (18-27 % by weight) and breaking powder (1.25-2.75% by weight). Physical and chemical properties of MDCM (fresh, washed, dried and smoked) were studied. Quantities of MDCM were varied 0-70 % of flour weight and the appropriate levels selected by color, texture and sensory quality criteria. The most accepted samples of MDCM biscuit were selected and their flavor enhanced with 0-2.0 % (by batter weight) of chicken seasoning. Chicken biscuit samples (with and without 150 ppm by batter weight of vitamin E) were packed in OPP / CPP bags, stored at 34-37 ℃ and their physical, chemical and microbial qualities during the three-month-storage were investigated. The appropriate quantities of sugar, salt, margarine and baking powder found were 8.15, 1.22, 27 and 2 % respectively. Moisture, fat, protein, ash and TBA values for fresh, dried and smoked MDCM were 49-65 %, 38-45 %, 37-38 %, about 1.2 % and 0.5-0.9 mg/kg while the levels found for washed, washed-dried and washed-smoked MDCM were 46-81 %, 6.1-6.2 % , 43-46 %, about 0.9 % and 1.3-1.6 mg/kg respectively. MDCM quantity that can be used in biscuit was 20-40%. The best quality biscuit contained 40% washed MDCM and 1% chicken seasoning. Fresh MDCM and washed MDCM biscuits both with and without vitamin E can be stored in OPP / CCP bags at 34 – 37 ℃ for at least 3 months with slightly change of their physical, chemical and microbial qualities.