1 (7.5 oz.) can of refrigerated homestyle or buttermilk biscuits
1 C. (5 oz.) diced chicken breast (you may use canned chicken)
1 (10 1/2 oz.) can healthy request cream of chicken soup
2/3 C. (2 1/2 oz) shredded reduced-fat cheddar cheese
1 tsp. dried parsley flakes (garlic powder, oregano and basil seasoning works well too)
1/4 tsp. black pepper

Optional: add some cooked chopped broccoli, onions & garlic, or miniature peas to the meat/soup mixture (reduce meat by amount of veggie added, or else you have too much to fit into the cups, and it overflows and makes a mess)

Preheat oven to 400 degrees. Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cups. In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes.

Yield: 12 cups
Servings Size: 2 cups

Calories: 204
Fat: 5.8g
Fiber: 1.1g

Notes: This is a far more processed food type of thing than I normally eat. But if you are in a real hurry, it’s easy easy. Just use a bag/can of precooked chicken breast (usually near the tuna), pre-shredded cheese, and you can have this in the oven in minutes. I have to admit, these are really pretty good, although on a good non stick pan, it is hard to keep the biscuits pressed up so that they are lining the whole cup — the sides keep “shrinking” / sliding down. I serve them with a hot vegetable and a nice crisp salad.