Baked Chicken Cups
|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.