INGREDIENTS
8
-count biscuits (I used Homestyle)
1 cup
cooked chicken breast, diced
1 10 1/2 ounce can
reduced-fat cream of chicken soup
2/3 cup
shredded low-fat cheddar cheese
1 1/2 cups
frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
1 tsp
dried parsley flakes
1 tsp
minced onion
1/4 tsp
black pepper
1/2 tsp
salt