From Jacqueline Le Riche
- 2 cans flakey layers biscuits
- 2 cans cream of chicken soup
- 2 cans cooked chicken, or prepare fresh chicken (2 cups)
- 1 bag frozen mixed vegetables
DirectionsMix soup, veggies and chicken in a bowl, season to taste.
Flatten biscuits out and press each one into a spot in a muffin pan, fill each biscuit with soup/chicken/veggie mix
Bake at 400 for 20 minutes