Chicken Biscuits
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
41
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tbsp
Olive Oil1.5 cups
Mixed Vegetable (frozen, thawed)Directions:
1
Heat olive oil in a skillet over medium heat; cook and stir chicken tenderloins in hot oil until the juices run clear and meat is no longer pink inside, about 10 minutes, turning once
2
Chop chicken
3
Preheat oven to 350 degrees F (175 degrees C)
4
Spray 16 muffin cups with cooking spray
5
Split each biscuit in half and press dough halves into prepared muffin cups, shaping the dough into the bottom and up the sides of each muffin cup
6
Mix chicken and with cream of chicken soup, mixed vegetables, and half the Cheddar cheese in a bowl
7
Spoon a heaping tablespoon of chicken, vegetables, and sauce into each dough cup and top each with 1 1/2 teaspoon of remaining Cheddar cheese
8
Bake in the preheated oven until biscuit cups are slightly browned and puffed, the cheese is melted, and the filling is hot, about 14 minutes