Instructions:
- Preheat oven to 350°F (175°C) and spray muffin tin with cooking spray.
- Chop chicken into small bite-sized pieces. Cook over medium-high heat until no longer pink. Add any desired spices (such as garlic powder, onion powder, and a pinch of salt) and remove from heat.
- Stir veggies and soup into the pan with the chicken. Set aside.
- Open biscuits and flatten to make them thin enough to fit into the muffin cups. Fill biscuits with chicken mix and bake at 350°F (175°C) for 30-35 minutes or until biscuits are golden brown.
- If you only use 1 can of biscuits, keep the recipe the same and the unused portion of the chicken mix can be frozen for up to 2 months to use as a second meal.
Enjoy!