Cheesy Chicken Pot Biscuit Cups (Weight Watcher Friendly)0050
Prep: 10 mins
Cook: 1 hr 30 mins
10 mins
1 hr 30 mins
1 hr 40 mins
Yields: 6-8
Ingredients
1 (7 1/2 ounce) can Reduced-Fat homestyle refrigerated biscuits or 1 (7 1/2 ounce) can Reduced-Fat buttermilk biscuits (need 8 biscuits)
8 ounces pre-cooked chicken, diced
1 can Cream of Chicken soup
2/3 cup Reduced-Fat shredded cheddar cheese
1 teaspoon dried parsley
1/4 teaspoon black pepper
Directions
1Separate biscuits.
2Spread each biscuit so it will go up sides of tin and place each biscuit in a muffin tin or silicone tin. (I used cardboard biscuit cups which said they could be used up to 400 degrees.)
3In medium bowl, combine chicken, soup, cheese, parsley and pepper. Mix well.
4Evenly spoon chicken mixture into prepared biscuit cups. (If you do not have biscuits in a can, you could make a biscuit dough or use puff pastry dough, cutting circles and then pressing them into the cups.)
5Slow cook 1 1/2 - 2 hours on high. Use tea towel under sc lid.
6
7Weight Watcher's Points Plus is 7 Points Plus for each muffin cup if you use exact ingredients.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.