Friday, April 4, 2008

Cheesy Chicken Cups

Recipe adapted from Weight Watchers
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

Original recipe called for canned biscuits and said to bake 12-15 minutes. I made biscuits and it took about 20 minutes.