Cheesy Chicken Pot Biscuit Cups
by mammahawk
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INGREDIENTS
- 1 7.5 oz can refrigerated buttermilk biscuits
- 1 cup Chicken breast ; diced/cooked
- 1 can (10 3/4 oz) Cream of Chicken Soup
- 2/3 cup Cheddar cheese ; shredded
- 1 teaspoon Dried parsley flakes
- 1/4 teaspoon Black pepper
INSTRUCTIONS
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 12-15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (63g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 148 | ||
| Calories from Fat: 90 (61%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10g | 13 % | |
| Saturated Fat 4.9g | 25 % | |
| Monounsaturated Fat 3.4g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 47.2mg | 15 % | |
| Sodium 138mg | 5 % | |
| Potassium 120.1mg | 3 % | |
| Total Carbohydrate 0.3g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.3g | ||
| Protein 13.7g | 20 % | |
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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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Calories per serving: 148
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