Keep in mind when you were a child, and you envisioned what you'd resemble when you turned into a parent? I was persuaded I would sew the majority of my children garments (ha!) and that I was going to make gourmet dinners each and every night. (Gracious dreams… )
Be that as it may, at that point an amusing thing occurred. I had my three children, and I understood that being a parent is around a million times harder than I at any point figured it would be. At the point when everybody returns home from school and childcare toward the day's end, things are somewhat similar to a zoo around here! So when I locate a basic, kid amicable formula, I'm absolutely energetic about it!
- ¾ cup chopped leftover chicken (or 1 small fresh chicken breast, fully cooked)
- 1 can cream of chicken soup
- 1 cup mixed frozen vegetables (peas, carrots, corn and green beans), defrosted
- 1 package refrigerated biscuit dough
Instructions
- Preheat the oven to 375F.
- Combine the chicken, mixed vegetables and cream of chicken soup in a medium bowl and stir well.
- Separate each of the biscuits and place them into the compartments of a greased muffin tin.
- Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
- Add the filling to each of the compartments (approximately 2 Tablespoons each).
- Bake at 375F for 20 to 25 minutes until golden brown and bubbly.
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