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!
Strawberry Cheesecake Chimichangas
Lady brought this famous ‘8-Layer Casserole’ to a party. This dish stole the show!.
THE BEST LOADED DEVILED EGGS
New York Cheesecake
The Secret to Fast and Perfect Ironing: Use Aluminum Sheets
This Broccoli is So Delicious I Cook it Every Day! Easy Dinner Recipe with Egg
Little Kids Gave Me a Note after Their Dad Left Them in a Cafe — I Said ‘Oh My God’ Out Loud When I Read It
To Pick up a New Girl, My Widower Dad Told Her I Was His Housekeeper, Not His Daughter – I Taught Him a Harsh Lesson
La deliciosa receta de pastel.
