1 1/2 cups cubed cooked chicken
1 can (10 3/4-oz) condensed cream of chicken soup
1 1/2 cups frozen mixed vegetables, thawed
flour
1 tube (10 pieces) refrigerated biscuits
1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees.
Spray 10 (2 1/2-inch size) muffin cups with nonstick cooking spray; set aside.
In a medium bowl, combine the chicken, soup, and vegetables; set aside.
Sprinkle a flat surface lightly with flour then roll out or pat the biscuits to flatten slightly. Press biscuits onto the bottom and up the sides of the muffin cups. Spoon 1/3 cup of the chicken mixture into each biscuit cup. Lightly press down mixture with back of spoon to mixture is level with biscuit.
Top each pie with about 2 teaspoons of the shredded cheese.
Bake at 375 degrees for 15 minutes or until the biscuits are browned and the cheese is melted.
Remove from the oven and cool in the pans on a wire rack for 5 minutes before removing to serve.
1 1/2 cups frozen mixed vegetables, thawed
flour
1 tube (10 pieces) refrigerated biscuits
1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees.
Spray 10 (2 1/2-inch size) muffin cups with nonstick cooking spray; set aside.
In a medium bowl, combine the chicken, soup, and vegetables; set aside.
Sprinkle a flat surface lightly with flour then roll out or pat the biscuits to flatten slightly. Press biscuits onto the bottom and up the sides of the muffin cups. Spoon 1/3 cup of the chicken mixture into each biscuit cup. Lightly press down mixture with back of spoon to mixture is level with biscuit.
Top each pie with about 2 teaspoons of the shredded cheese.
Bake at 375 degrees for 15 minutes or until the biscuits are browned and the cheese is melted.
Remove from the oven and cool in the pans on a wire rack for 5 minutes before removing to serve.
Campbell's photo
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