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
"5 serving (2 biscuits)"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (103g)|
|Recipe Makes: 5|
|Calories from Fat: 63 (46%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 44.4mg||14 %|
|Sodium 344.2mg||12 %|
|Potassium 202mg||5 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.6g|
|Protein 13.9g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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