Chicken Biscuits

Name: Chicken Biscuits
Ingredients: 1 tablespoon olive oil; 6 chicken breast tenderloins; cooking spray; 1 (1 pound, 3 ounce) package refrigerated large flaky layer biscuits; 1 (10.75 ounce) can cream of chicken soup; 1 1/2 cups frozen mixed vegetables, thawed; 1 cup shredded Cheddar cheese, divided

7 ingredients

5 steps

Ingredients

1 tablespoon olive oil
6 chicken breast tenderloins
cooking spray
1 (1 pound, 3 ounce) package refrigerated large flaky layer biscuits
1 (10.75 ounce) can cream of chicken soup
1 1/2 cups frozen mixed vegetables, thawed
1 cup shredded Cheddar cheese, divided

Directions

1

Heat olive oil in a skillet over medium heat; cook and stir chicken tenderloins in hot oil until the juices run clear and meat is no longer pink inside, about 10 minutes, turning once. Chop chicken.
2

Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray.
3

Split each biscuit in half and press dough halves into prepared muffin cups, shaping the dough into the bottom and up the sides of each muffin cup.
4

Mix chicken and with cream of chicken soup, mixed vegetables, and half the Cheddar cheese in a bowl. Spoon a heaping tablespoon of chicken, vegetables, and sauce into each dough cup and top each with 1 1/2 teaspoon of remaining Cheddar cheese.
5

Bake in the preheated oven until biscuit cups are slightly browned and puffed, the cheese is melted, and the filling is hot, about 14 minutes.