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Instructions |
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Heat oven to 375 degrees. Cook frozen vegetables as directed on the bag. In separate pan, heat cream of chicken soup according to the directions on the can.
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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.
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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 Tbsp of the mixture into the lined muffin cup. Place the remaining biscuit halves over the muffin cups and gently seal each biscuit.
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Spread each biscuit top with melted butter and sprinkle with Italian seasoning. Bake for 15-17 minutes or until the edges are golden brown.
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Originally Submitted
11/1/2011
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