8 refrigerated biscuits (Homestyle is good)
1 c cooked chicken breast, diced
1 can cream of chicken soup
2/3 c shredded cheese
1-1/2 c frozen vegetables, thawed
1 tsp parsley flakes
1 tsp minced onion
salt and pepper
Preheat oven to 400 degrees.
Separate biscuits and place each in a greased muffin pan, pressing dough up sides of cups.
In medium bowl, combine chicken, soup, vegetables, cheese, parsley, salt and pepper.
Evenly spoon chicken mixture into prepared biscuit cups.
Bake 12 to 15 minutes.
Remove from oven. Cool 2-3 minutes.
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