Baked Chicken Cups Recipe
Ingredients
| Frozen corn package | 2 | |
| Chicken | 2 Can (10oz) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 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.
Chef
