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Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the drained chicken, cream of chicken soup, mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed.
- Open the biscuit dough and separate the biscuits. Flatten each biscuit and press them into the cups of a greased muffin tin to create a well.
- Spoon the chicken mixture into each biscuit cup, filling them generously.
- Bake in the preheated oven for about 20 minutes, or until the biscuits are golden brown and cooked through.
- Remove from oven and let cool for a few minutes before serving.
Chef’s Tips
- You can substitute fresh or leftover cooked chicken for the canned chicken if preferred.
- Try using different vegetables, such as broccoli or mushrooms, for variety.
- For added flavor, sprinkle shredded cheese on top of the filling before baking.
Nutrition (per serving)
Approximate calories: 250, Protein: 10g, Carbs: 30g, Fat: 10g
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