*Ingredients
°8 pieces biscuit
°1 cup cooked chicken breast cut into cubes (i.e. good chicken residue)
°1 tin (10 1/2 ounce) low fat chicken soup
° 2/3 cup low fat grated cheddar cheese
°1 1/2 c. Frozen vegetables dissolved (used 1 c corn, peas, carrots and 1/2 broccoli cup)
° 1 teaspoon dried parsley flakes
°1 teaspoon chopped onion
° 1/4 teaspoon black pepper
° 1/2 teaspoon salt
*Instructions
Preheat oven to 400 degrees and cook the chicken the way you want, then cut into small pieces
Separate the biscuits and place each biscuit in a cup of 12 lightly oiled cakes, and press the dough on the sides of the cup.
In a medium bowl, combine chicken soup, chicken, vegetables, cheddar cheese, parsley flakes and black pepper. Mix well until mixed.
Pour the chicken mixture into the cookie cups prepared with the spoon.
Bake for 12 to 15 minutes or until golden brown.
Remove from the oven, place the cake pan on a wire rack and rest for 2-3 minutes.
Enjoy !
.jpeg)
