Ingredients:
- 8 cookies
- 1 cup cooked chicken breast, diced
- 10 1/2 ounces low-fat chicken soup
- 2/3 cup low-fat shredded cheddar cheese
- 1 1/2 teaspoons thawed frozen vegetables (such as 1 tsp corn, peas and carrots, and 1/2 cup broccoli)
- 1 teaspoon dried parsley flakes
- 1 teaspoon chopped onion
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions:
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Cook the chicken breast as desired and 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 reach the edges of the cup.
- In a medium bowl, combine the diced chicken, low-fat chicken soup, shredded cheddar cheese, thawed frozen vegetables, dried parsley flakes, chopped onion, black pepper, and salt. Mix well until all ingredients are combined.
- Spoon the chicken mixture into the prepared muffin tin with the cookies.
- Bake in the preheated oven for 12 to 15 minutes, until the tops are golden and the mixture is heated through.
- Remove from the oven and place the muffin pan on a cooling rack. Allow it to rest for 2-3 minutes.
- Gently remove the muffins from the tin and serve.
Enjoy your delicious chicken and vegetable muffins!