8 cookies
1 cup cooked chicken breast, diced (any good leftover chicken)
Low-fat chicken soup (10 1/2 ounces)
2/3 cup low-fat shredded cheddar cheese
1 1/2 tsp thawed frozen vegetables (I used 1 tsp corn, peas and carrots, and 1/2 cup broccoli)
1 teaspoon dried parsley flakes
1 tsp chopped onion
1/4 tsp black pepper
1/2 tsp salt
How to make Mini chicken pies :
Preheat oven to 400 degrees and cook chicken as desired, then cut it into small pieces
Separate the cookies and place each cookie in a lightly oiled 12-hole muffin tin, pressing the dough on the sides to the edge of the cup.
In a medium bowl, combine chicken, chicken, and vegetable soup, cheddar, parsley flakes, and black pepper. Mix well until combined.
Pour the chicken mixture into the cookie pans prepared with the spoon.
Bake for 12 to 15 minutes or until golden brown.
Take it out of the oven. Place the muffin pan on a rack and let it rest for 2-3 minutes.
Enjoy!
My house smelled wonderful when I walked in yesterday and this was being cooked up! It tasted even better!
CREAMY BACON CHICKEN
Specula’s Cake with Cherries: A Delicious and Juicy Treat
Ultimate Crispy Potato Puff: 7 Easy Steps to Perfect Purée de Feuilletés de Pommes de Terre!
Rice in the bathroom. What is it for?
Tuscan Chicken Recipe
Everyone Had A Crush On Her In The 1990s, But Today I Can’t Recognize Her
Apple pie that melts in your mouth! For 5 minutes of work! Apple pie recipe
ABC Fires Debate Moderators David Muir and Linsey Davis: “They Are a Disgrace to Their Profession”