Ingredients
- 4 cans of small biscuits-10 count-store brand works great
- 2 cups cooked chicken breast, diced (canned chicken works great if you're short on ti...me)
- 2 10.5 oz cans cream of chicken soup
- 2 10.5 oz cans cream of mushroom soup
- 1 2/3 cup shredded low-fat cheddar cheese
- 2 cups of frozen mixed vegetables
- 2 tsp oregano
Directions
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Preheat oven to 350F. Separate biscuits and place each biscuit in a cup of a lightly greased 12-count muffin pan, pressing dough up sides to edge of cup.
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In a medium bowl, combine chicken, chicken soup, vegetables, 1 cup cheddar cheese, and oregano.
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Mix well.
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Spoon chicken mixture into prepared biscuit cups.
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Top with remaining 2/3 cup of cheddar.
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Bake for 12-15 minutes or until golden brown.
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Remove from oven.
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Place pan on a wire rack and allow to cool for 2-3 minutes. Serve.
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I got this from someone…not sure about the mushroom soup…I would guess you would mix it into the mixture