• 2 Cup Frozen Mixed Vegetable, Thawed
• 1 Cup Diced Cooked Chicken
• 1 Cap Cream of Chicken Soup
• 1 Can Refrigerated Biscuits
In medium bowl combine vegetables, chicken, and soup; mix well. Flatten each biscuit and place in 8 greased muffin cups. Firmly press biscuit up sides of muffin pan. Spoon a generous 1/3 Cup of Mixture into each. Pull edges of dough over filling and pinch dough gently to hold in place. Bake at 375 degrees, 20-22 minutes, or until biscuits are golden brown!