Cheesy Chicken Pot Biscuit Cups

Ready in 35 minutes

One of Joanna Lunds Recipes YUMMY

"My husband really liked this recipe. I didn't have Parsley, so I added some chopped onions and garlic (fried in olive oil first) to the mix. It was really tasty!"

- Laura1986

Top-ranked recipe named "Cheesy Chicken Pot Biscuit Cups"

4.5 avg, 2 review(s) 100% would make again

Ingredients

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1 can Pillsbury refrigerated buttermilk biscuits
1 cup cooked chicken breast; (5 oz), diced
1 can Healthy Request Cream of Chicken Soup
2/3 cup Kraft Reduced Fat Cheddar Cheese; (2.5 oz), shredded
1 tsp. Dried parsley flakes
1/4 tsp. Black pepper

Original recipe makes 5

Servings  

Preparation

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 min. or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2 to 3 min. 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.

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 Carbs, 763 mg sodium,114 mg Calcium, 2 gm Fiber

DIABETIC: 1 1/2 meat, 1 1/2 Starch/Carb

WW POINTS: 5

Description:

"5 serving (2 biscuits)"

Credits

Added on Award Medal
Calories Per Serving: 136 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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My husband really liked this recipe. I didn't have Parsley, so I added some chopped onions and garlic (fried in olive oil first) to the mix. It was really tasty!
Laura1986 2 years ago
[I posted this recipe.]
ladybugplus 6 years ago
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