Looks like I'm on a bit of a cupcake kick, these not-so-sweet cupcakes are still sure to please both your schedule and your appetite!
1 chicken breast, cooked and shredded
1 can cream of chicken soup
1 cup mixed veggies (frozen or canned)
1 cup shredded cheddar cheese
1 TBS Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 (10 oz.) cans Pillsbury biscuits
Pre-heat your oven to 400*. Mix the chicken, cream of chicken soup, veggies, cheese, Herbs De Provence, onion powder and garlic salt in a bowl. Grease a 12-cup muffin pan and press one Pillsbury biscuit down into and up the side of each cup. Evenly spoon the mixture into each biscuit, and bake for 15 minutes.