- 1 Cup Cooked Diced Chicken
- 1 Can of Cream of Chicken Soup
- 1 Cup Frozen Mixed Vegetables thawed
- 1/2 tsp Garlic Powder
- Refrigerated Biscuit Dough Make sure to purchase flaky biscuits
First preheat your oven to 375 and spray a muffin pan with nonstick spray.
Place diced chicken in a large bowl and add in thawed veggies, soup, and garlic powder, stir until everything is well mixed.
Peel the biscuits apart into two equal pieces and press each one into the muffin cups. Press the biscuit dough in the bottom and up the sides of the muffin-pan cups as close to the top as possible.
Spoon the chicken mixture into each of the biscuits filling it almost to the top.
Place in the oven for 20-25 minutes or until the edges of the biscuit crusts are a nice golden brown.
Serve any leftovers refrigerated in an airtight container.
Serving: 1g | Calories: 53kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 178mg | Fiber: 1g | Sugar: 1g