Directions
- 1In a bowl, add cooked shredded chicken, two cans of cream of chicken soup, and two cups of mixed frozen veggies.
- 2Season with black pepper, garlic powder, and onion powder.
- 3Add sautéed half of a yellow onion and a tablespoon of minced garlic (optional).
- 4Stir well, and add one cup of shredded cheese.
- 5Mix until combined and set aside.
- 6Spray a muffin tin with nonstick cooking spray.
- 7Split Grands flaky biscuits in half and push them down into the muffin tray.
- 8Add the chicken mixture evenly into each biscuit cup.
- 9Bake in a 350°F oven for 15 minutes.
- 10Garnish with parsley (optional).
Ingredients
- 3 cups cooked shredded chicken
- 2 cans cream of chicken soup
- 2 cups mixed frozen veggies (corn, carrots, peas)
- 0 black pepper
- 0 garlic powder
- 0 onion powder
- 0.5 yellow onion (sautéed)
- 1 tablespoon minced garlic
- 1 cup shredded cheese (Colby Jack)
- 12 Grands flaky biscuit
- 0 cooking spray
Equipment
bowlmuffin tinspoonpan
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