1 can Buttermilk Biscuits (10 biscuits) 1 cooked chicken breast, cut into small pieces 1 can Healthy Request Cream of Chicken Soup 2/3 c. FF Shredded Cheddar Cheese 1 TBS dried parsley flakes 1/2 tsp. black pepper
Preheat oven to 400 degrees.
Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. In a bowl, combine chicken, soup, cheese, parsley, and pepper. Mix well. Spoon evenly into cups.
I have to say that this recipe was AWESOME!!!! My hubby even liked it. I did change a couple things though...instead of the cheddar I used mozzerella and instead of the parsley I used marjoram and thyme. They were delicious and we all loved them!!!
This recipe was so yummy! I will be making this again. Made a second batch and took it to the jail where my dad works and it was a big hit with the nurses and sheriffs. Because I was in a hurry I used canned chicken and it made it so easy! Thank you for sharing this!
This was really easy to make and very good. I used cream of mushroom soup, because that is what I had. I also put some broccoli and some mushrooms in some of them. My kids loved it, went back for seconds! Will be making this again.
This was wonderful. The only thing i have a question on is the calories listed. The buttermilk biscuits that i made these with have 180 calories per biscuit so there might be a discrepency in that but the taste was delicious!
Really good and easy to make. I found that if you let the cups cool a few minutes they are alot easier to remove from muffin pan. My 20 year old son raved about this. He loves it and wants me to make it again SOON