1. |
Preheat oven to 400 °F (205 °C). |
2. |
Separate biscuits and place each biscuit in the cup of a muffin pan, lightly sprayed with cooking spray. Press dough up the sides to the edge of the muffin cup. |
3. |
In a medium bowl, combine chicken, chicken soup, vegetables, cheddar cheese, parsley flakes, minced onion, pepper, thyme, basil, and salt. Mix well to combine. |
4. |
Evenly spoon chicken mixture into prepared biscuit cups. |
5. |
Bake for 20-25 minutes or until golden brown. |
6. |
Remove from oven. Place muffin pan on a wire rack and let set 2-3 minutes. Serve. |