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!
Advertisement:
Thanks for your SHARES!
Yellowish toilet bottom, run to the kitchen to get rid of it immediately: just one drop is enough
Title: The Ultimate Homemade Marshmallows Recipe: Light, Fluffy, and Irresistibly Sweet
I call this one ‘Dinner in Paris’ because every bite feels like a first-class ticket to France!
Title: Creamy Garlic Potatoes in 30 Minutes – A Flavorful Side Dish You’ll Want Every Week!
The Fastest Way to Get Rid of Shower Silicone Mildew
EASY BURRITO CASSEROLE
