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Correo Electrónico
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Ingredientes
- 1 can of reduced fat biscuits
- 1 cup of cooked chicken breast, diced
- 1(10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup of shredded low-fat cheddar cheese
- 1 cup of frozen mixed vegetables (or broccoli, califlower, corn, peas or anything)
- 1 teaspoon dried parsely flakes
- 1 teaspoon of onion powder
- 1/4 teaspoon black pepper
Direcciones
- 1. Preheat oven to 400 degrees
- 2. Separate biscuits and place each biscuit in a cup of a lightly greased 12 hole muffin pan, pressing dough up sides to edge of cup
- 3. in a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, ionion powder, parsely flakes, and black pepper. Mix well to combine.
- 4. Evenly spoon chicken mixture into prepared biscuit cups.
- 5. Bake for 12to 15 minutes or until golden brown.
- 6. Remove from oven. Place muffin pan on a wire rack and let sit for 2-3 minutes. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 10 servings | |
| Calories 169 | |
| Calories from Fat 69 | 41% |
| Total Fat 7.69g | 10% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.02g | |
| Cholesterol 23mg | 8% |
| Sodium 421mg | 18% |
| Potassium 137mg | 4% |
| Total Carbs 13.98g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.37g | 0% |
| Protein 10.93g | 17% |
