Thursday, December 17, 2009

Cheesy Chicken Cups

A very simple goto recipe that made it's rounds among the newlywed crowd a few years ago is actually derived from a Weight Watchers Recipe. Beyond that history I have no idea where it came from but it has been changed, manipulated and passed so many times it could be considered MONO of the foodie world.

I prefer the simple version rather than some of the concoctions that have turned into muffin pot pies. Of course I don't use the weight watcher ingredients so don't count on mine being low fat but YOU CAN make substitutions.

Cheesy Chicken Cups

2 cans Buttermilk Biscuits (With a few leftover)
1 large cooked chicken breast, diced
1 can Cream of Chicken Soup (for a lighter version use Healthy Request)
1 cup Shredded Cheddar Cheese (you can use Fat Free)
1 TBS dried parsley flakes
1/2 tsp black pepper

Preheat oven to 400 degrees. Place each biscuit into a muffin spot using a muffin pan. Press gently around to form cups. In a bowl, combine chicken, soup, cheese, parsley and pepper. Mix well. Spoon evenly into cups.

Bake for 12-15 minutes or until golden brown.

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