- ½ cup milk
- 1 - 10 oz. can cream of potato soup
- 1 cup cooked chicken, cubed
- 1 cup frozen mixed vegetables
- 2 cans biscuit dough
Preheat oven to 400°F.
In a mixing bowl combine milk, soup, cooked chicken and vegetables. Microwave on high for 3 minutes
Spray muffin pans with non-stick cooking spray. Carefully press a biscuit into each slot, creating 20 little “bowls” of dough. Fill each bowl with the soup and chicken mixture.
Bake for 10-12 minutes. Note: a silicon pan may take as long as 20 minutes to fully bake.
TIMESAVER TIP: Use a rotisserie chicken or pre-cooked chicken for this recipe.