Ingredients:
1 can refrigerated biscuts
Boneless Chicken
1 can of cream of chicken soup
1/2 cup chicken broth
1/2 small onion
1-2 cups cheddar cheese (enough for the tops reserved)
1 cup peas/broccoli or any other frozen or canned veggie
I don't have pictures of making it, but it's pretty simple and you can refer to the Chicken Tortilla Bake recipe for help.
To start, spray a muffin tin with cooking spray. Cut the biscuits in half like you would when they are baked so you have two discs for each one.
Roll each half biscuit into a disc large enough to fill one muffin cup.
Press into the muffin cups so they come up the sides as far as possible.
Bake these unfilled following the directions on the can of biscuits for about 8-10 minutes. About half way through pull them out and push down the middles since they puff up (you need this space for the filling).
While the biscuit cups are baking, brown the chicken and onion and combine the remaining ingredients in a bowl.
Pull out the biscuit cups when they are done baking and push down the middles again.
Fill each biscuit cup just to the top with the filling (don't overfill or you'll make a mess). Top each cup with a little extra shredded cheese.
Bake for about 5 minutes more - keep an eye on them so the biscuits don't get too brown. Remember you're just heating the filling through and melting the cheese.
Once they are done, they should pop right out and be ready to eat.
Mr. Picky Pants really liked these. They were devoured quickly and were easy to eat. These were definitely a meal fit for a 4-year-old since they combine all the food groups into one little package that's fun to eat. I will definitely be making these again and will probably try new fillings. I'm thinking of a sloppy joe biscuit next.
