Ingredients:
1 (7 1/2 ounce) cans homestyle refrigerated biscuits or 1 (7 1/2 ounce) cans buttermilk biscuits
1 cup cooked chicken breasts, diced
1 (10 1/2 ounce) cans reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
Directions:
Preheat oven to 400 degrees.
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 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.
Servings: 5
Time preparation: 10 min.
Time total: 22 min.