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Baked Chicken Cups

Chef.at.Home's picture
Ingredients
  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
Directions

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

Method: 
Baked
Ingredient: 
Chicken

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