Baked Chicken Cups Recipe
Ingredients
2 packages (10 ounces each) frozen corn, carrots and pearl onions with cream sauce
2 cans (5 ounces each) boned chicken
1/4 cup chopped parsley
1 package refrigerated butterflake dinner rolls
Sesame seeds
Directions
1. Cook vegetables in a large saucepan, following label directions; drain. Dice chicken and add to saucepan with chopped parsley. Stir; pour into a 6-cup baking dish.
2. Separate rolls to make 24 even pieces. Arrange, buttery-side up, on top of hot mixture; sprinkle with sesame seeds.
3. Bake in moderate oven (375°) 15 minutes, or until biscuits are golden.
2. Separate rolls to make 24 even pieces. Arrange, buttery-side up, on top of hot mixture; sprinkle with sesame seeds.
3. Bake in moderate oven (375°) 15 minutes, or until biscuits are golden.
