Ingredients
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1
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1
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1
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2/3
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1
-
1/4
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-
-
-
-
-
-
-
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Directions
Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal), A weight watchers recipe I obtained from a message board at www dwlz com Per serving of 2 each: 230 calories, 6 gm fat, 2 gm fiber WW Points per serving : 5 You could also add more veggies to make this more pot pie-ish This may change your point count, depending on what you add , I thought these were absolutely delicious! used the small biscuits and doubled them to fill the muffin cups Next time, I’ll just use one small biscuit Beforehand, I baked my chicken breasts using panco bread crumbs, Parmesan cheese, oregano, garlic salt, and pepper They were already seasoned without having to add more I topped these with leftover crumbs from the chicken YUM!, Made this recipe tonight for supper for DH and myself – made pretty much as directed with a couple of additions – 1/2 tsp poultry seasoning and 1/2 tsp garlic powder used the big buttermilk biscuits and prior to putting them into the cups I rolled them between two pieces of wax paper which made them easier to press into the cups evenly I’ll be freezing the leftovers for quick heat & eat for DH while I’m out of town Thank you AndreaVT96 for posting
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Steps
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1
Done
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Preheat Oven to 400 Degrees. |
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2
Done
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Separate Biscuits and Place Each Biscuit in a Cup of an Ungreased 12-Hole Muffin Pan, Pressing Dough Up Sides to Edge of Cup. |
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3
Done
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in a Medium Bowl, Combine Chicken, Chicken Soup, Cheddar Cheese, Parsley Flakes, and Black Pepper. Mix Well to Combine. |
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4
Done
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Evenly Spoon Chicken Mixture Into Prepared Biscuit Cups. |
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5
Done
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Bake For 12 to 15 Minutes or Until Golden Brown. |
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6
Done
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Remove from Oven. Place Muffin Pan on a Wire Rack and Let Set For 2-3 Minutes. Serve at Once. |
