Chicken Vegetable Cups

Name: Chicken Vegetable Cups
Total time: 1800 s
Yield: 34 servings
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 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

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Yummy!

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Yummy!

Saved

Ingredients

30 mins

34 servings

8 ozcream cheese, softened
2 tbspsoy milk
1/4 tsponion powder
1/4 tspsalt
1/4 tspgarlic powder
1 tbspparsley flakes
1 dashpepper
1 cangreen peas, drained
1 cupcooked shredded chicken
2 cupgluten-free baking mix
1 cupcold water

Saved

Steps

30 mins

1

Heat oven to 350°F.
2

using a hand mixer/stand mixer, mix together cream cheese, milk, onion powder, salt, garlic powder, pepper, & paraley.
3

Using a spoon, stir in peas & chicken. Set aside.
4

In another bowl, mix baking mix & water until ball of dough forms.
5

Grease 2 mini muffin tins.
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.)
7

Then put a heaping teaspoon of the chicken mixture in each one. They can be a little over full.
8

Bake in heated oven for 15 minutes.
9

Makes approximately 34.