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Lunch: Chicken Stew Biscuit Cups
These individual biscuit cups with savory stew are quick to throw together for a weeknight meal.
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1 pouch Progressoâ„¢ white chicken stew with savory herbs
1 can (16.3 oz) Pillsburyâ„¢ Grands!â„¢ refrigerated flaky layers biscuits
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat oven to 375 °F. Spray 8 regular-size muffin cups with cooking spray. Heat stew as directed on pouch.
Meanwhile, separate dough into 8 biscuits; place biscuit in each muffin cup. Firmly press dough in bottom and up side of each cup, forming 1/4-inch rim. Spoon 2 heaping tablespoons stew into each dough-lined cup. Sprinkle each with 1 tablespoon cheese.
Bake 14 to 17 minutes or until biscuits are golden brown and cheese is melted. Place on cooling rack; cool 5 minutes before removing from pan. Top with parsley.
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Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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