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4.8/5
(5 Votes)
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Ingredients
- 1 (7.5 oz.) Can Pillsbury Buttermilk Biscuits
- 5 oz. Diced Cooked Chicken Breast
- 1 Can Reduced Cream of Chicken Soup
- 1/2 Cup Fat Free Cheddar Cheese
- 1 tsp. Dried Parsley Flakes
- 1/2 tsp. Black Pepper
- 1 Can Low Sodium Veg-All, drained
Details
Servings 10
Preparation
Step 1
Preheat oven to 400 degrees.
Separate biscuits and place each biscuit into the well of an un-greased nonstick (12-hole) muffin pan. Press dough up the sides of each well to the edge.
Combine all ingredients. Spoon mixture evenly into each biscuit cup.
Bake approx. 15 minutes or until golden brown. Let stand 2-3 minutes before serving.
**Go lighter on Black Pepper
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