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!
cheese fries made from boiled potatoes
SWEET ALABAMA PECANBREAD
Sicilian steak poached in tomato sauce
CREAMY BAKED MAC AND CHEESE
Breaking News: Mark Wahlberg and Mel Gibson Invest $500 Million in Pioneering Production Studio Dedicated to Traditional Values
You’ll be kicking yourself for not discovering this delightful and hassle-free recipe sooner—it’s that good
Atlantic Beach Pie
LEMON PEELS, THROWING THEM AWAY IS A BIG MISTAKE: IF YOU USE THEM LIKE THIS THEY ARE WORTH THEIR WEIGHT IN GOLD AT HOME
The trick to “effortless” oven cleaning. Even burnt grease disappears
