Chicken Pot Muffins
(from teacherrap’s recipe box)
Source: http://simplybeingmommy.com/2011/08/22/chicken-pot-muffins/ (from RecipeThing user stephtastic_osborn)
Prep time: 20 minutes
Cook time: 17 minutes
Serves 8 people
Categories: Chicken
Ingredients
- * 1 tbsp butter, melted
- * 1/4 tsp garlic powder
- * 1/4 tsp black pepper
- * 2 cooked chicken breasts, diced
- * 1 bag (16 oz) frozen vegetables
- * 2 cans (10 oz) cream of chicken
- * 2 cans (8 ct) flaky butter tastin biscuits
- * 1 tsp italian seasoning
- * nonstick cooking spray
Directions
-
eat oven to 375.
- Cook frozen vegetables as directed on the bag. In separate pan, heat cream of chicken soup according to the directions on the can.
- Lightly spray muffin cups with nonstick cooking spray. Separate dough into eight biscuits; separate each biscuit into two layers. Place eight biscuit halves in sprayed muffin cups pressing to cover the sides and bottom.
- Once the frozen veggies are done; drain and combine with cream of chicken soup. Add the diced cooked chicken breast, garlic powder and black pepper and combine well.
- Add a little over a tablespoon of the mixture into the lined muffin cup. Place the remaining biscuit halves over the filled muffin cups and gently seal each biscuit.
- Spread each biscuit top with melted butter and sprinkle with italian seasoning.
- Bake for 15 to 17 minutes or until edges are golden brown.