Ingredients
– 3/4 cup chopped leftover chicken or 1 small fresh cooked chicken breast
– 1 can cream of chicken soup
– 1 cup mixed frozen vegetables (such as peas, carrots, corn, and green beans), defrosted
– 1 package refrigerated biscuit dough (which can be substituted with refrigerated crescent roll dough)
Instructions
1-Preheat the oven to 375°F and get your ingredients ready: mixing the chicken, vegetables, and soup in a bowl.
2-Separate the biscuits and press each into a greased muffin tin: stretching the dough up the sides.
3-Spoon about 2 tablespoons of the mixture into each cup: ensuring even filling.
4-Bake for 20 to 25 minutes until golden and bubbly; use a knife to loosen if they stick.
Last Step:
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🍗 Leftover or rotisserie chicken adds great flavor and convenience.
❄️ Partially defrost frozen vegetables by microwaving at low power for about 5 minutes before mixing.
🍴 Refrigerated biscuit dough is easier to handle and provides a saltier, firmer crust than crescent roll dough.
- Prep Time: 10 minutes
- Cook Time: 20 to 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American