Step 1Preheat oven to 375°F and grease a muffin tin.
Step 2In a bowl, mix together shredded chicken, thawed vegetables, and cream of chicken soup until
well combined.
Step 3Flatten each biscuit into a larger round and press firmly into the muffin tin, covering the bottom
and sides.
Step 4Spoon the chicken mixture evenly into each biscuit cup.
Step 5Bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.
Step 6Let cool slightly before removing from the pan and serving.
Ingredients
2 cups shredded chicken
1 (12 oz) bag mixed frozen vegetables, thawed
1 (10.5 oz) can cream of chicken soup
2 cans refrigerated biscuits
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