Cheesy Chicken Pot Biscuit Cups

1 (7.5 oz.) can of refrigerated homestyle or buttermilk biscuits
1 cup (5 oz.) diced chicken breast (I actually used Hormel canned chunk light chicken-drained)
1 can Campbell’s 98% FF Cream of Chicken
2/3 cup shredded reduced-fat cheddar cheese
1 teaspoon Italian Seasoning
1/4 teaspoon black pepper
1 Can mixed vegetables, drained

Preheat oven to 400 degrees. Separate biscuits and place each biscuit in a cup of an
ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.

In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes,
and black pepper. Mix well to combine.

Evenly spoon chicken mixture into prepared biscuit cups.

Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place muffin pan
on a wire rack and let set for 2-3 minutes. Serve at once.

Per serving: 230 calories, 6 gm fat, 2 gm fiber.

2 pts each, or 2 for 5 pts. The only thing I’d say was I had way too much filling for only 10 of these. I refrigerated the extra and will make more tonight


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