member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Dawn      

Recipe Categories:

    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




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |