You are here

Baked Chicken Cups's picture
  Frozen corn 20 Ounce (Two 10 Ounce Packages)
  Frozen carrots 20 Ounce (Two 10 Ounce Packages)
  Pearl onions with cream sauce 20 Ounce (Two 10 Ounce Packages)
  Canned boned chicken 10 Ounce (Two 5 Ounce Cans)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Refrigerated butterflake dinner rolls 10 Ounce (1 Package)
  Sesame seeds 1 Teaspoon

1. Cook vegetables in a large saucepan, following label directions; drain. Dice chicken and add to saucepan with chopped parsley. Stir; pour into a 6-cup baking dish.
2. Separate rolls to make 24 even pieces. Arrange, buttery-side up, on top of hot mixture; sprinkle with sesame seeds.
3. Bake in moderate oven (375°) 15 minutes, or until biscuits are golden.

Recipe Summary


Rate It

Your rating: None
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2673 Calories from Fat 476

% Daily Value*

Total Fat 53 g82%

Saturated Fat 15 g75%

Trans Fat 0 g

Cholesterol 230.2 mg76.7%

Sodium 4446.4 mg185.3%

Total Carbohydrates 416 g138.6%

Dietary Fiber 52.1 g208.3%

Sugars 105.8 g

Protein 132 g264.8%

Vitamin A 1685.9% Vitamin C 84.7%

Calcium 38% Iron 57.5%

*Based on a 2000 Calorie diet

Baked Chicken Cups Recipe