Makes 5 servings – 5 Weight Watcher pts. per serving (2 biscuit cups)
1 (7.5 oz.) can of refrigerated homestyle or buttermilk biscuits
1 cup (5 oz.) diced chicken breast
1 (10 1/2 oz.) can healthy request cream of chicken soup
2/3 cup shredded Kraft reduced-fat or fat free cheddar cheese
1 teaspoon dried parsley flakes (you can also use oregano and basil seasoning, or any other seasonings you like)
1/4 teaspoon black pepper
Preheat oven to 400 degrees.
Separate biscuits and place each biscuit in a muffin pan, pressing dough up sides to edge of cup using a spoon.
In a large bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
Evenly spoon chicken mixture into prepared biscuit cups.
Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.