These are great for kids, who love individual servings of their food. Make using Jumbo biscuits, or regular size, or cut regular size in half and use mini muffin pans for a great little appetizer!
2 tubes (8-10) refrigerator biscuits
2 to 2 1/2 cups diced cooked chicken breasts
1 can cream of chicken soup
2 cups shredded cheddar cheese
1 tbsp dried parsley
1 tsp garlic powder
1 tsp pepper
Preheat oven to 350, and lightly grease a muffin pan.
In a bowl mix together chicken, soup, cheese, and spices.
Take each biscuit and stretch out with your hand to a circle about 4 inches across, a little bigger than the muffin cup. Lay the dough over the muffin cup and hold it with one hand. Place a very rounded tablespoon of filling on dough, let sink into cup. You may need to help it a little. Repeat with the rest of the dough. Makes about 1 1/2 batches. Any leftover filling tastes great the next day heated and thinned with a little milk, and ladled over toast, or just eaten hot out of the bowl!
(The jumbo size are what I used for these pictures. Regular are not so fluffy, but you can fit a little more filling in them. Either way taste great!)