These scrumptious little cakes are not a dessert… but your DINNER! They are a crowd pleaser and they are so easy to make! My husband loved them and so did my two year old daughter. This recipe will become a Gardner classic in no time!
- 1 can biscuits (10 count)
- 1 cup cooked chicken breast, diced
- 1 (10-1/2 ounce) can cream of chicken soup
- 2/3 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables (whatever you like)
- 1 teaspoon dried parsley flakes
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
Directions:
- Preheat oven to 400 degrees.
- Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
- In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, 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.
Recipe from:
http://www.between3sisters.com/2010/03/cheesy-chicken-pot-biscuit-cups.html
I’m going to try this!
Let us know what you think. I haven’t made these yet – Ashely did – but I think they’ll be great in David’s lunch. Sometimes it’s nice to have something other than a sandwich.
Looks good. I am going to try these.
I look forward to making these. I will use Cream of Potato Soup instead of the chicken soup. That adds potatoes in with the mixed vegetables.
That’s a great idea. Hope you enjoy them. Let me know how they turn out with the potato soup.