4 cans of small biscuits-10 count-store brand works great
2 cups cooked chicken breast, diced (canned chicken works great if you're short on time)
2 10.5 oz cans cream of chicken soup
2 10.5 oz cans cream of mushroom soup
1 2/3 cup shredded low-fat cheddar cheese
2 cups of frozen mixed vegetables
2 tsp oregano
Directions:
Preheat oven to 350F.
Separate biscuits and place each biscuit in a cup of a lightly greased 12-count muffin pan, pressing dough up sides to edge of cup.
In a medium bowl, combine chicken, chicken soup, cream of mushroom soup, vegetables, 1 cup cheddar cheese, and oregano.
Mix well.
Spoon chicken mixture into prepared biscuit cups.
Top with remaining 2/3 cup of cheddar.
Bake for 12-15 minutes or until golden brown.
Remove from oven.
Place pan on a wire rack and allow to cool for 2-3 minutes. Serve.
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