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Tuesday, October 6, 2009

Cheesy Chicken Cups

Ok, so I'm realizing I really need to get paid from Weight Watchers, as much as I mention them. The past few nights I've made things I found on their recipe board, but there is nothing wrong with that, especially since quite a few of my finds have turned out treasures. This amazing recipe is definitely one of those treasures. There is nothing fancy-schmancy about this dish and its quite easy to make (though it took me a few tries to get the biscuits in the muffin pan correctly). These are so, so tasty and have such a cute presentation! I confess, this is not a new recipe I tried, I've already made these quite a few times, but I thought these were worth sharing. It is a great dish for serving at a casual get together since these are almost like finger foods (as long as your biscuit doesn't break underneath, as it will sometimes, these can be eaten by hand). The leftovers are surprisingly fantastic, and to tell you the truth, I'm popping one of these guys in each of my kids' lunch boxes for school tomorrow (I made Thing One's separately with cream of potato soup and veggie chicken strips since she's a vegetarian). I've shared this recipe with others quite a few times and its always been a hit. This is one of our family's favorite recipes, and we will be making this for our great-grandchildren, I'm quite sure.


Cheesy Chicken Cups
Serves 4

8 Pillsbury Grands! Reduced Fat Buttermilk Biscuits
1 cooked chicken breast, cut into small pieces
1 can RF cream of chicken soup
2/3 cup shredded FF cheddar cheese
1 teaspoon dried parsley
1/4 teaspoon black pepper

1. Preheat oven to 400˚.

2. Whisk together oil and all ingredients but chicken and cheese. Once combined, add chicken, turn to coat.

3. Bake about 20 minutes. Remove from oven immediately and top with cheese. Serve as the cheese melts.

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