Sunday, January 17, 2016


Big hit in our house!  Easily double the recipe to make 16 cups.

1 can refrigerated biscuits (makes 8)
1 can cream of chicken soup
1 cup cooked chicken (leftovers or use 1 5oz can)
1 cup of frozen thawed or canned vegetables (corn, peas, carrots, green bean

Preheat oven to 375*
Mix soup, chicken and veggies together in a bowl
Flatten biscuits out with your hand and put a heaping spoonful in the center, pinch corners together and set down in a greased muffin pan
Bake for 20 minutes

recipe from:

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