I've been staring at these canned mixed vegetables that ended up in my food bag for months now. Oh, sure, many of you may think, "I know exactly what to do with those!" But, me on the other hand, just couldn't seem to part the space on my shelf to another since my family has always been used to fresh or frozen vegetable until this financial disaster. So what do you do? Stick them into soup and watch them decompress and shred to an unpalatable mess? Pour them into a serving container, dot with butter and garlic salt, then nuke'em? When you know no one will eat them?
Well, Friends, I found a way! I incorporated them into the recipe below. By utilizing your Stocking Up on Chicken Breasts you have a thrifty, delicious treat. And by the way, in over two years, Walmart only increased the meat by 10 cents! Still a great bargain! Find cream of chicken soup at Aldi for 69 cents and a block of cheese for $1.99 and you've got a real treat.
Vegetable cooking spray
1 1/2 cups cooked chicken
1 can (10 3/4 oz) cream of chicken soup
1 can (14.5 oz.) mixed vegetables (drained)
1 package (12 oz.) refrigerator biscuits (10 total)
1 cup shredded cheddar cheese
dash of pepper and garlic salt
Flour
Heat oven to 350 degrees. Spray muffin pan with cooking spray. In a bowl mix chicken, soup, and vegetables.
Take biscuits and roll out using flour, or form with your hands and fill each muffin tin as shown above. Spoon mixture equally into the 10 mini pies. Top with cheddar cheese and bake for 15 minutes or until golden brown on edges. Let cool slightly before removing them. I was pleasantly surprised!
Well, Friends, I found a way! I incorporated them into the recipe below. By utilizing your Stocking Up on Chicken Breasts you have a thrifty, delicious treat. And by the way, in over two years, Walmart only increased the meat by 10 cents! Still a great bargain! Find cream of chicken soup at Aldi for 69 cents and a block of cheese for $1.99 and you've got a real treat.
Vegetable cooking spray
1 1/2 cups cooked chicken
1 can (10 3/4 oz) cream of chicken soup
1 can (14.5 oz.) mixed vegetables (drained)
1 package (12 oz.) refrigerator biscuits (10 total)
1 cup shredded cheddar cheese
dash of pepper and garlic salt
Flour
Heat oven to 350 degrees. Spray muffin pan with cooking spray. In a bowl mix chicken, soup, and vegetables.
Take biscuits and roll out using flour, or form with your hands and fill each muffin tin as shown above. Spoon mixture equally into the 10 mini pies. Top with cheddar cheese and bake for 15 minutes or until golden brown on edges. Let cool slightly before removing them. I was pleasantly surprised!
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