Cheesy Chicken Pot Biscuit Cups

1 (7.5 oz.) can of refrigerated homestyle or buttermilk biscuits
1 cup (5 oz.) diced chicken breast (pre cooked)*
1 (10 1/2 oz.) can healthy request cream of chicken soup
scant 2/3 cup (2 1/2 oz) shredded kraft reduced-fat cheddar cheese (I used the Kraft fat free kind and worked fine.)
1 teaspoon dried parsley flakes (garlic powder, oregano and basil seasoning workes well too)
1/4 teaspoon black pepper

Option: add a little chopped broccoli or sauté a little onion and celery and add to meat/soup mix.

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 cup. 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. Serve at once. Great heated up the next day in the microwave!

Per serving: 230 calories, 6 gm fat, 2 gm fiber. Points per serving : 5 Serving size – 2 each.
* can use can chicken meat


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