cans of small biscuits-10 count-store brand works great
cups cooked chicken breast, diced (canned chicken works great if you're short on time)
10.5 oz cans cream of chicken soup
10.5 oz cans cream of mushroom soup
cup shredded low-fat cheddar cheese
cups of frozen mixed vegatables
Preheat oven to 350F. Separate biscuits and place each biscuit in a cup of a lightly greased 12-count muffin pan, pressing dough up sides to edge of cup. In a medium bowl, combine chicken, chicken soup, vegatables, 1 cup cheddar cheese, and oregano. Mix well. Spoon chicken mixture into prepared biscuit cups. Top with remaining 2/3 cup of cheddar. Bake for 12-15 minutes or until golden brown. Remove from oven. Place pan on a wire rack and allow to cool for 2-3 minutes. Serve.