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Cheesy Chicken Pots

February 20, 2011

1 (7.5 oz) can refrigerated biscuits

1 cup (5 oz) cooked, diced chicken

1 (10 3/4 oz.) can cream chicken soup    

2/3 cup (2.5 oz) shredded cheddar cheese

1 tsp. dried parsley                

1/4 tsp. pepper

Preheat oven to 400. 

Separate biscuits and place each biscuit in a cup of an ungreased cupcake pan, pressing dough up sides of cup. 

Combine chicken, chicken soup, cheese, parsley and pepper.  Mix well to combine. 

Evenly spoon chicken mixture into prepared biscuit cups. 

Bake 12-15 minutes or until golden brown.  Remove from oven and let set for 2-3 minutes.  

FREEZE AHEAD:  Mix all ingredients, except biscuits and freeze in a freezer bag.  Note on outside of bag that biscuits are needed to complete recipe.

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