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2 cans of refrigerated biscuits (8 count each)
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1/2 pound of boneless, skinless chicken breast (approximately 1 large breast)
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1 bag frozen peas and carrots
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1 can cream of chicken soup
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Cooking spray for pan
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Preheat oven to 350 degrees F and spray muffin tin with cooking spray
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Chop chicken into small bite sized pieces. Cook over med-high heat until no longer pink. Add any spices desired (I use garlic powder, onion powder, and a pinch of salt but you can use whatever you like) remove from heat
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Stir veggies and soup into pan with chicken. Set aside.
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Open biscuits and flatten to make thin enough to fit into cups. Fill biscuits with chicken mix and bake at 350 for 30-35 min or until biscuits are golden brown.
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If you only use 1 can of biscuits, keep recipe the same and the unused portion of chicken mix can be frozen for up to 2 months.
