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Appetizers
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Servings |
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10
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Ingredients |
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1 can reduced fat biscuits (10 count)
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1 c. cooked chicken breast, diced
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1 can reduced fat cream of chicken soup
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2/3 c shredded low fat cheddar cheese
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1 c. frozen mixed veggies
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1 tsp. dried parsley flakes
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1 tsp. onion powder
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1/4 tsp. black pepper
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Instructions |
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Pre-heat oven to 400 degrees.
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Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
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In a medium bowl, combine chicken, soup, veggies, cheese, and spices. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups.
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Bake 12-15 minutes or until golden brown. Remove from oven, placing muffin pan on a wire rack to let set, 2-3 minutes. Serve at once.
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Originally Submitted
11/14/2012
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You can add this Chicken Pot Pie Cups recipe to your own private DesktopCookbook.
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