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
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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 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. |
