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These Chicken and Vegetable Biscuit Cups are ready in under 30 minutes, making them an easy and delicious weeknight meal idea! While this post is sponsored by Healthy Family Project, all opinions and my love for supporting the brands that are supporting my local food banks…are my own!
Chicken and Vegetable Biscuit Cups
Deciding what to make for dinner can be a challenge. You may think that since I actually make and photograph food for a living, I always know what to make for dinner. Nope. Most nights I have no clue. So, when a little creativity strikes and I come up with something that’s new (for us), easy to make, and I know the kids will like it I consider that a win. Toss in the fact that by purchasing some of the ingredients from Publix I am actually supporting my local food bank, I consider that a huge win.
I have told you guys before that Healthy Family Project teams up with Publix a few times throughout the year in Produce For Kids campaigns. These campaigns are designed to help encourage families to purchase more fruits and vegetables to help create a healthier generation. The sponsors of each campaign actually donate money to Feeding America, which in turn helps support your local food banks!
So, by supporting the sponsors, you are showing them that you not only love their products, but you appreciate that they are helping the community.
Like in my chicken and vegetable biscuits cups, I used Ayco asparagus and Sunset tomatoes. And while I was at Publix, I also grabbed suja Immunity shots (I have a lot of travel in the next few weeks), Mucci Farms mini cucumber poppers (they are the easiest snack throughout the day!), some Fresh Express bagged salads (my hubby takes one for lunch everyday), and I restocked up on my favorite GT’s (Gingerade, Lemon Berry and Sacred Life are my current faves). By making those purchases during the campaign, I am supporting the brands that are supporting Feeding America.
Here are the all sponsors to look for when shopping at Publix:
But, if your memory is like mine, you won’t remember this list….I know I have a hard time remembering what I did this morning, let alone a list! Well, good news is that as you walk around your produce department at Publix you will see signs in front of the supporting partners. Each sign will have the brand name, a beautiful picture and a QR code. You can scan that QR code and it will take you to a FREE ecookbook filled with lots of healthy, family-friendly recipes.
You can also grab the free eCookbook here.
Ok, now that you know where to shop and how to decide which brands to support while shopping, let’s get to my Chicken and Vegetable Biscuit Cups shall we??
There is just something comforting about biscuits, and then when you add your dinner right into the biscuit, now you got yourself a fun meal 😉
Chicken and Vegetable Biscuit Cups Key Ingredients
- Chicken – I went for easy and got the pre-cooked chicken in the refrigerated section.
- Refrigerated biscuits
- Cream of Chicken soup
- Milk – I used Florida Milk, of course
- Onions, garlic, and seasonings
Now, out of all the veggies out there, I will openly admit that asparagus and tomatoes aren’t in my kiddos Top 5 Favorites, so the fact that they ate these up without a question made me pretty happy. My son described them as mini chicken pot pies…I’ll take that 🙂
Now this recipe is for 10 biscuit cups, which was plenty for my family of four…in fact, I had two leftover (which my son had for lunch the next day) and I still had a little bit of the chicken and vegetable “filling” left. So, I made some pasta and added the leftover chicken and vegetable mix to the pasta…it made a creamy chicken and vegetable pasta that my daughter enjoyed for dinner the next night. I love double-duty meals, don’t you?!
What exactly are Biscuit Cups?
They are a fun way to eat dinner with your hands! You simply take the refrigerated biscuit, smash it with your hands and shove them into a muffin tin. Then you fill each biscuit “cup” with your favorite toppings! I have made breakfast biscuit cups and sloppy joe biscuit cups and my family always appreciates it when they can eat dinner with their hands 🙂
Chicken and Vegetable Biscuit Cups Simple Substitutions
- Use whatever veggies you have on hand! Feel free to get creative.
- Don’t have cream of chicken soup? Use cream of mushroom or even cream of celery! I try to use the Healthy Request options when possible.
Ok, are you ready to get cooking? My Chicken and Vegetable Biscuit Cups are ready in under 30 minutes, so they are perfect for an easy weeknight meal!
Chicken and Vegetable Biscuit Cups
- Muffin Tin
- 12 stalks asparagus diced
- 1 tomato diced
- 1 onion diced
- 2 cloves garlic minced
- 9 oz chicken breast boneless, skinless. Cooked and cut into bite size pieces. I used the pre-cooked from the refrigerated section.
- 10 refrigerated biscuits
- 10.5 oz cream of chicken soup 1 can
- ½ cup milk - I used 2% I used Florida Milk
- 1 tsp your favorite all purpose seasoning I used DUST by VooDoo Chef
- salt and pepper to taste
- Preheat oven to 350°
- Spray muffin tin with cooking spray and set aside.
- In a medium skillet, saute the onions until translucent.
- Add in the garlic and asparagus, cook for 1-2 minutes.
- Add the chicken, stir well.
- Pour in the cream of chicken soup, milk and seasonings. Stir well.
- Add the tomatoes.
- Remove pan from the heat.
- Open the can of biscuits and one by one flatten each biscuit and firmly press each one into the muffin/cupcake pan.
- Using a spoon, scoop the chicken and vegetable mixture into each biscuit cup. Approximately 2 tablespoons will fit in each "cup".
- Bake for 12-15 minutes until the biscuit is golden brown.
I hope you enjoy these Chicken and Vegetable Biscuit Cups as much as we do!
Be sure to check out HealthyFamilyProject.com for more than 600 registered dietitian-approved and family-tested recipes, meal planning tools, grocery store specific campaign details, and healthy tips from real parents and on Instagram, Facebook and Pinterest for even more!
Be sure to look out for those sponsors I mentioned above, YOU can be a part of the reason why 825,000 meals were donated! Do good, feel good, eat good 🙂
And don’t forget to check out all the delicious recipes on Food Wine Sunshine and follow on me Facebook, Twitter, Pinterest and Instagram.