Cheesy Chicken Pot Biscuit Cups (low Fat, Low Cal)

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 5
• 1 (7 1/2 ounce) can homestyle refrigerated biscuits or 1 (7 1/2 ounce) can buttermilk biscuits
• 1 cup cooked chicken breast, diced
• 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
• 2/3 cup shredded low-fat cheddar cheese
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon black pepper

Recipe

• 1 preheat oven to 400 degrees.
• 2 separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
• 3 in a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. mix well to combine.
• 4 evenly spoon chicken mixture into prepared biscuit cups.
• 5 bake for 12 to 15 minutes or until golden brown.
• 6 remove from oven. place muffin pan on a wire rack and let set for 2-3 minutes. serve at once.