Cheesy Chicken Pot Biscuit Cups

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Ingredients

  • 1 can (7.5 oz) refrigerated buttermilk biscuits
  • 1 cup (5 oz) diced cooked chicken breasts
  • 1 (10 3/4 oz) can cream of chicken soup.
  • 2/3 cup shredded Cheddar cheese
  • 1 tsp dried parsley flakes
  • 1 tsp black pepper

Instructions

  1. 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.
  2. 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.
  3. 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 hot.