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Ingredient
Chicken Vegetable Cups
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Ingredient
Food ration :
34 servingsCooking time :
30 mins
2 tbsp
soy milk
1/4 tsp
onion powder
1/4 tsp
salt
1/4 tsp
garlic powder
1 tbsp
parsley flakes
1 dash
pepper
1 can
green peas, drained
1 cup
cooked shredded chicken
2 cup
gluten-free baking mix
1 cup
cold water
Cooking instructions
* Step 1
Heat oven to 350°F.
* Step 2
using a hand mixer/stand mixer, mix together cream cheese, milk, onion powder, salt, garlic powder, pepper, & paraley.
* Step 3
Using a spoon, stir in peas & chicken. Set aside.
* Step 4
In another bowl, mix baking mix & water until ball of dough forms.
* Step 5
Grease 2 mini muffin tins.
* Step 6
Put little balls of dough in each cup. Then press up sides to format crust. (I had enough dough to make 34 of them, so you won't use all of the second tin.)
* Step 7
Then put a heaping teaspoon of the chicken mixture in each one. They can be a little over full.
* Step 8
Bake in heated oven for 15 minutes.
* Step 9
Makes approximately 34.
Note: if there is a photo you can click to enlarge it
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