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!"
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)"