Description
Delicious and easy to make chicken biscuit cups filled with a creamy mixture of chicken and vegetables.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 can (10 oz) cream of chicken soup
- 1/3 cup milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 can (8 count) refrigerated biscuit dough
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin.
- In a large bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Mix until well combined.
- Separate the biscuit dough and flatten each biscuit. Press each biscuit into a muffin cup, making sure it comes up the sides.
- Spoon the chicken mixture evenly into each biscuit cup.
- Bake for 20-25 minutes, or until the biscuits are golden brown.
- Brush the tops with melted butter right after removing from the oven.
- Allow to cool for a few minutes before serving.
Notes
- These biscuit cups can be customized with other vegetables or spices according to your taste.
- Great for using leftover chicken!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg