Ingredients
Scale
- 12 oz frozen mixed vegetables (green beans, carrots, or peas)
- 1 ½ cups cooked chicken, shredded
- 1 (10.5 oz) can cream of chicken soup
- ¼ cup sour cream
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp black pepper
- ½ cup shredded cheese (optional; parmesan or cheddar)
- 2 cans biscuit dough, crescent roll dough, or puff pastry sheets (biscuit dough recommended)
- Non-stick spray or 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C) and prepare a muffin pan with non-stick spray or olive oil.
- Flatten the biscuit dough and press into muffin cups to form a bottom crust.
- In a mixing bowl, combine cream of chicken soup, sour cream, onion powder, garlic powder, paprika, black pepper, shredded chicken, and mixed vegetables.
- Spoon the filling into each muffin cup, filling generously.
- Bake for 15-20 minutes until the crust is golden brown. Add cheese during the last 2 minutes if desired.
- Cool for 5 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure chicken is well-shredded for even mixing.
Thaw frozen vegetables slightly to avoid excess moisture.
Use a baking sheet under the muffin pan to catch drips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 1
- Sodium: 420
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 8
- Cholesterol: 30