- 1 tablespoon olive oil
- 6 chicken breast tenderloins
- cooking spray
- 1 (1 pound, 3 ounce) package refrigerated large flaky layer biscuits
- 1 (10.75 ounce) can cream of chicken soup
- 1 1/2 cups frozen mixed vegetables, thawed
- 1 cup shredded Cheddar cheese, divided
- Heat olive oil in a skillet over medium heat; cook and stir chicken tenderloins in hot oil until the juices run clear and meat is no longer pink inside, about 10 minutes, turning once. Chop chicken.
- Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray.
- Split each biscuit in half and press dough halves into prepared muffin cups, shaping the dough into the bottom and up the sides of each muffin cup.
- Mix chicken and with cream of chicken soup, mixed vegetables, and half the Cheddar cheese in a bowl. Spoon a heaping tablespoon of chicken, vegetables, and sauce into each dough cup and top each with 1 1/2 teaspoon of remaining Cheddar cheese.
- Bake in the preheated oven until biscuit cups are slightly browned and puffed, the cheese is melted, and the filling is hot, about 14 minutes.
04/08/2018
recipepes.com
Chicken Biscuits, recipe
PT15M
PT1H
5
455 calories
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