buttermilk biscuits (reduced fat can or homemade-uncooked)
2 chicken breasts, cooked and minced
1 can Healthy Request cream of chicken soup
3/4 C. 2% cheddar cheese, shredded
1 tsp dried parsley flakes
1/2 tsp black pepper
optional -2 cups broccoli, cooked & chopped
Preheat oven to 400.
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, pepper, and broccoli (if using). Mix well.
Spoon evenly into cups.
Bake 20 minutes, or until biscuits are golden brown
Notes:
Original recipe called for canned biscuits and said to bake 12-15 minutes. I made biscuits and it took about 20 minutes.
