I forgot to mention that my boy took first place in his weight class. His father and I were so proud of him. He worked so very hard all year long, and he deserved it. A few of his friends placed well too. A few of his friend’s parents came over to me as we were packing up and asked for the recipe for these cute little chicken puffs. They couldn’t believe that their picky boys actually ate them, vegetables and all. I said, “No problem! They are so good, I don’t mind sharing at all.” Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“This was delicious! We really enjoyed that this particular dinner had veggies in it…”
This is an excellent way to sneak vegetables to your little ones at dinner time!
Ingredients
2 cups Green Giant frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) Campbell’s condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits
1 c. cheddar cheese, shredded
1 tsp garlic powder
1 tsp dried minced onions
Instructions
Heat oven to 375°F.
In medium bowl, combine vegetables, chicken, soup, cheese, garlic powder and onions; mix well.
Take each biscuit and press into a 5 1/2 inc round. Place each biscuit into a greased muffin cup. Press in bottom and up the side with some of the biscuit hanging over the edge of the tin.
Spoon 1/8 of the chicken mixture into each biscuit. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
Cool 1 minute; remove from pan.
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Quick Tip: Use leftover chicken to save time.
Thanks again to Julie’s Eats & Treats for this fun and delicious recipe.