I'm sharing another formula today from the most recent GOOSEBERRY PATCH cookbook, Rush Hour Recipes. I needed to ensure I shared two or three plans from various pieces of the book. In the event that you missed the BROWNIE CAKE RECIPE, make certain to look at that one. This formula for Chicken Pot Pie Biscuit Cups is another top choice!
Suppertime is presumably one of the most testing dinners of the day for most people. In the wake of getting the children off to class toward the beginning of the day, a difficult day at work, getting things done and running the children around to every one of their exercises, the exact opposite thing you normally set aside the effort to consider is what's for dinner until everybody begins grumbling that they are eager. So when I saw the part on '5-fixing Favorites', I realized I needed to impart one of these plans to you all.
- 1 (7.5 oz) tube refrigerated biscuits
- 1 cup cooked chicken diced
- 1 (10.75 oz) can cream of chicken soup
- 2/3 cup cheddar cheese shredded
- 1/2 cup frozen peas and carrots optional
Instructions
- If you haven’t cooked your chicken yet, you can boil two small chicken breasts (or one large), then dice it up into small chunks. Or use a store-bought rotisserie chicken.
- Preheat oven to 350F degrees.
- Spray 10 muffin cups with nonstick vegetable spray.
- Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides.
- In a bowl, combine remaining ingredients; stir until well blended.
- Spoon chicken mixture into biscuit cups, filling about 3/4 full.
- Bake for about 15 minutes (until bubbly and biscuits are golden).
Read more our recipe Vegan Green Smoothie Bowl #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad
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