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 Robyn McFarland      

Recipe Categories:

    Cheesy Chicken Pot Biscuit Cups


    Source of Recipe


    Unknown

    List of Ingredients




    1 (7.5-ounce) can refrigerated buttermilk biscuits
    1 cup (5-ounces) diced cooked chicken breast
    1 (10 3/4-ounce) can Cream of Chicken Soup
    Scant 2/3 cup (2 1/2 ounces) shredded reduced-fat Cheddar
    cheese
    1 teaspoon dried parsley flakes
    1/4 teaspoon black pepper

    Recipe



    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.

    Makes 5 servings.

 

 

 

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