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Cheesy Chicken Pot Biscuit Cups Recipe

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This recipe for Cheesy Chicken Pot Biscuit Cups is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º. 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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