Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal)

Recipe by AndreaVT96
READY IN: 22mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (7 1/2 ounce) can homestyle refrigerated biscuits or (7 1/2 ounce) can buttermilk biscuits
  • 1
    cup cooked chicken breast, diced
  • 1
    (10 1/2 ounce) can reduced-fat cream of chicken soup
  • 23
  • 14
    teaspoon black pepper
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
  • In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
  • Evenly spoon chicken mixture into prepared biscuit cups.
  • Bake for 12 to 15 minutes or until golden brown.
  • Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.
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