Cheesy Chicken Pot Biscuits
Serving 5 at 2 points each

1 (7.5 oz) can of refrigerated home-style or buttermilk biscuits
1 cup (5 oz) shredded chicken
1 (10-1/2 oz) can cream of chicken soup
2/3 cup (2-1/2 oz) shredded kraft reduced-fat cheddar cheese
1 tsp dried parsley flakes (if you don’t have, use oregano & basil seasoning)
¼ tsp black pepper

Preheat oven to 400 degrees. Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan. Pressing dough up sides to edge of cup. In a medium bowl, combine chicken, soup, 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 wire rack and let set for 2-3 minutes. Serve at once.

Per serving: 230 calories, 6 gm fat, 2 gm fiber.

Make sure you pull these out of the muffin tins and onto a plate as soon as you pull them from the oven so that they don’t stick hard to the muffin pans.