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Cheesy Chicken Pot Biscuit Cups Recipe

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This recipe for Cheesy Chicken Pot Biscuit Cups, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tonya Upperman
Added: Friday, March 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (7.5oz) can of refrigerated homestyle or buttermilk biscuits
1 cup(5 oz) diced chicken breast
1 (10 1/2 oz) can low fat cream of chicken soup
2/3 cup shredded reduced fat cheddar cheese
1 tsp dried parsley flakes
1/4 tsp black pepper

Directions:
Directions:
Preheat oven to 400. 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 12-15 minutes or until golden brown. Remove from oven. Place muffin pan on wire rack and let set for 2-3 minutes. Serve at once.

Number Of Servings:
Number Of Servings:
5- 2 each
Personal Notes:
Personal Notes:
Weight Watchers points -5
230 Calories
6 gram fat
2 gram fiber

 

 

 

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