Chicken Biscuits

Chicken Biscuits

Made  times
caustichild 0

"Easy. Can be eaten with hands or like civilized folk with utensils. Great for kids!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 392 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 1011 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a skillet over medium heat; cook and stir chicken tenderloins in hot oil until the juices run clear and meat is no longer pink inside, about 10 minutes, turning once. Chop chicken.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray.
  3. Split each biscuit in half and press dough halves into prepared muffin cups, shaping the dough into the bottom and up the sides of each muffin cup.
  4. Mix chicken and with cream of chicken soup, mixed vegetables, and half the Cheddar cheese in a bowl. Spoon a heaping tablespoon of chicken, vegetables, and sauce into each dough cup and top each with 1 1/2 teaspoon of remaining Cheddar cheese.
  5. Bake in the preheated oven until biscuit cups are slightly browned and puffed, the cheese is melted, and the filling is hot, about 14 minutes.


  • Cook's Note:
  • Put 8 chicken biscuits in each of 2 12-cup muffin pans and fill empty muffin cups with water to assure biscuits will bake appropriately.



Made these for my sister for dinner when she babysat my daughter. We of course had leftovers for a midnight snack and then lunch the next day. So yummy and easy to eat while chasing around a wal...

Delicious! I used 2 cups of leftover smoked turkey and 1 can of vegetables instead of the chicken and frozen vegetables because it was what I had on hand and it was amazing. Both my 2 year old ...

There are very few meals that both my girls will eat, they both gave this five stars!!! I used only peas (and a few too many) because my kids don't like carrots. I found it to be a little blan...

I made it without the vegetables and it's delish!!

It went very well! My husband loved it and so did I. I made it into a pie though instead of muffins.

these came out sooo good. i used pillsbury grands homestyle buttermilk. plus a little extra cheese. i also used canned veggies. i had to let cool quite a bit to get them out of the pan and i w...

This was absolutely fabulous! Easy and delicious!

These were amazing!! So full of flavor and simple to make. This is a favorite in our household.

Delicious. I left out the vegetables and it was still good.

From around the web