One can, measuring 10 and a half ounces. Reduced-fat chicken soup
0.67 cups of reduced-fat cheddar cheese, shredded
1 and a half cups of thawed frozen veggies (I used a mixture of 1 cup of corn, peas, and carrots and 1/2 cup of broccoli)
1 tsp of dehydrated parsley flakes
1 tsp diced onion
0.25 teaspoons of black pepper
0.5 teaspoons of saltGUIDELINES
Set the oven temperature to 400 degrees.
Prepare the chicken to your desired level of doneness and thereafter dice it into little portions.
Divide the cookies and place each cookie in a lightly lubricated 12-hole muffin tin. While doing this action, exert pressure on the dough, pushing it from the periphery towards the edge of the pan.
Combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper in a medium bowl. Thoroughly blend the ingredients together.
Distribute the chicken mixture equally among the prepared cookie casings.Place in the oven and bake for 12 to 15 minutes, or until the surface becomes a golden brown color.
Take out of the oven. Position the muffin tray on a rack and let it to remain undisturbed for a duration of 2-3 minutes. Consume promptly.
Have a pleasurable experience!
