Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 10 Servings
These heavenly treats will surely make your day extra special! I am so excited to share this with you today. A big thanks to my dear friend, Anita, for recommending this spectacular recipe. I never would have tasted perfection if it wasn’t for you! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to add more ingredients if you prefer. I know that you can do a lot to make this recipe even better! Have the most wonderful day, friends, and I hope you are all well today. Don’t forget to share this recipe with your peers as well. I am sure that they are going to love it as much as we do. Enjoy!
Ingredients:
¾ c chopped leftover chicken OR 1 SMALL FRESH CHICKEN BREAST, FULLY COOKED
1 can cream of chicken soup
1 c mixed frozen vegetable PEAS, CARROTS, CORN, AND GREEN BEANS, DEFROSTED
1 package refrigerated biscuit dough
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
In a mixing bowl, add the mixed veggies, chicken, and cream of chicken soup. Stir until well combined.
Fill each muffin tin with biscuits.
Press the dough in the middle with your finger.
Fill each muffin with 2 tbsp of the filling.
Place them inside the preheated oven and bake for about 25 minutes or until they turn golden brown.
Remove from the oven and allow them to cool for a few minutes at room temperature.
Serve warm and enjoy!
Notes:
Feel free to use a crescent roll for this recipe. Just make sure to cut them into squares.
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