Cheesy Chicken Pot Biscuit Cups

Here's my version of this recipe. I made it Monday night, and it was delicious.

Cheesy Chicken Pot Biscuit Cups

• 1 can of refrigerated biscuits (I used Merico's Butter-Me-Nots)
• 1 can of chicken (9 oz.)
• 1 can cream of chicken soup
  
• 2/3 cup of shredded cheddar
• 1/2 tbsp of Italian seasoning

Preheat oven to 400. Flatten each biscuit and place in the cup of an ungreased muffin pan, making sure to press the biscuit up the sides of the cup. Combine other ingredients in a bowl and spoon into the biscuits. Bake for 12-15 minutes.

Instead of steamed carrots, I made carrots au gratin. It was a new recipe also, and delicious!

Carrots Au Gratin

• 2 cups fresh carrots, diced
• 2 tbsp. butter or margarine, melted
  
• 1 tsp. onion salt
• 8 round butter crackers
  
• 1/2 cups of shredded cheese
• dash of black pepper

Preheat oven to 400. Boil carrots in 1/2" of water for about 10 minutes. Pour into baking dish. Combine butter, onion salt, crackers, and pepper. Pour over carrots. Cover with cheese. Bake for 15 minutes.



Cost of Chicken Cups: $3.72, made 10 cups (5 servings) = $0.74 per serving
Cost of Carrots: $0.68, made 4 servings = $0.17 per serving.

That comes out to $0.91 per serving total. Not a bad dinner for under a buck!


*** Note: This is my plate. DH had double this amount, so his actually cost $1.82! He eats two servings...