Cheesy Chicken Pot Biscuit Cups*
Source of Recipe
JoAnna Lund
List of Ingredients
Serves 5 (2 each)
1 (7.5-ounce) can Pillsbury refrigerated buttermilk biscuits
1 cup (5 ounces) diced cooked chicken breast
1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
Scant 2/3 cup (2 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
Preheat oven to 400 degrees. Separate biscuits and place each biscuit in a
cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of
cup. In a medium bowl, combine chicken, chicken soup, Cheddar cheese,
parsley flakes, and black pepper. Mix well to combine. Evenly spoon chicken
mixture into prepared biscuit cups. Bake for 12 to 15 minutes or until
golden brown. Remove from oven. Place muffin pan on a wire rack and let set
for 2 to 3 minutes. Serve at once.
HINTS:
1. If you don't have leftovers, purchase a chunk of cooked chicken breast
from your local deli.
2. Fill unused muffin wells with water. It protects the muffin pan and
ensures even baking.
Each serving equals:
HE: 1 2/3 Protein, 1 1/2 Bread, 1/4 Slider, 16 Optional Calories
230 Calories, 6 gm Fat, 17 gm Protein, 27 gm Carbohydrate, 763 mg Sodium, 114
mg Calcium, 2 gm Fiber
DIABETIC: 1 1/2 Meat, 1 1/2 Starch/Carbohydrate
Recipe found in "Cooking Healthy with the Kids in Mind" by JoAnna M. Lund
Recipe
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