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Chicken Biscuits Recipe

Recipe by: caustichild

"Easy. Can be eaten with hands or like civilized folk with utensils. Great for kids!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook25 m
  • Ready In45 m
  • 1Heat 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. Chop chicken.
  • 2Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray.
  • 3Split 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.
  • 4Mix chicken and with cream of chicken soup, mixed vegetables, and half the Cheddar cheese in a bowl. 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.
  • 5Bake in the preheated oven until biscuit cups are slightly browned and puffed, the cheese is melted, and the filling is hot, about 14 minutes.
Footnotes
  • Cook's Note:
  • Put 8 chicken biscuits in each of 2 12-cup muffin pans and fill empty muffin cups with water to assure biscuits will bake appropriately.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup
Ingredients
  • 8 servings
  • 392 cals
  • 1 tablespoon olive oil
  • 6 chicken breast tenderloins
  • cooking spray
  • 1 (1 pound, 3 ounce) package refrigerated large flaky layer biscuits
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 1/2 cups frozen mixed vegetables, thawed
  • 1 cup shredded Cheddar cheese, divided
Nutrition

Amount per serving ( 5 total)

  • Calories:
    392
    20%
  • Fat:
    20.2
    31%
  • Carbs:
    33.7
    11%
  • Protein:
    18.7
    37%
  • Cholesterol:
    41
    14%

Based on a 2,000 calorie diet

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