3/4cupChopped leftover chicken OR 1 SMALL FRESH CHICKEN BREAST, FULLY COOKED
1cancream of chicken soup
1cupmixed frozen vegetables PEAS, CARROTS, CORN AND GREEN BEANS, DEFROSTED
12eachrefrigerated biscuit dough
Instructions
Preheat the oven to 375F.Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.Separate each of the biscuits and place them into the compartments of a greased muffin tin.Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.Add the filling to each of the compartments (approximately 2 Tablespoons each).Bake at 375F for 20 to 25 minutes until golden brown and bubbly.