Description
Individual biscuit cups filled with creamy chicken and vegetable filling, perfect for a cozy weeknight dinner.
Ingredients
Scale
- 2 cans flaky layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded or chopped)
- 1 bag frozen mixed vegetables (about 10–12 oz)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin pan.
- In a large mixing bowl, combine the cream of chicken soup, cooked chicken, and frozen mixed vegetables. Stir until well mixed. Season with salt and pepper to taste.
- Open the biscuits and flatten each with your hands. Press each flattened biscuit into the muffin pan cups.
- Spoon the chicken and vegetable mixture into each biscuit cup.
- Bake for 18-20 minutes, or until the edges are golden brown and filling is heated through.
- Let cool for a few minutes before carefully removing. Serve warm and enjoy!
Notes
Add cheese, herbs, or a squeeze of lemon to customize your filling. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg