Chicken and Vegetable Biscuit Cups
These easy Chicken and Vegetable Biscuit Cups are ready in under 30 minutes, making them a delicious weeknight meal idea.
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Servings: 10
Calories: 159kcal
Equipment
- Muffin Tin
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
Use any leftover chicken and vegetable mixture on pasta...it's delish!
Nutrition
Calories: 159kcal | Carbohydrates: 18g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 406mg | Potassium: 362mg | Fiber: 1g | Sugar: 3g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg
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