Chicken Dinner in a Muffin – a delicious recipe with chicken, canola oil, onion, chicken broth, carrot, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
In a skillet, cook chicken in oil til no longer pink.
3
Add onions and broth.
4
Simmer.
5
Add seasoning with peas and carrots.
6
Simmer until all liquid is absorbed.
7
Take off the heat and cool for a few minutes.
8
Stir in the cheese.
9
In a bowl, mix flour baking powder and salt.
10
Cut butter in well or pulse in a food processor.
11
Add milk and eggs.
12
In the bottom of a silpat muffin thing (or lined tin or greased tin) place about 1 tablespoon of the biscuit mix.
13
Top with a quarter cup of the filling.
14
Sprinkle 1 tablespoon of the biscuit mix on top.
15
Bake 30 minutes or until a toothpick comes out clean.
16
Loosen the sides of each with a butter knife (unless in paper).
17
Cool a few minutes before serving so people don't burn their mouths.
726
kcal
Calories
37
g
Fat
36
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 1 lb chicken, skinless diced (I like dark or a mix dark and white), 1 tablespoon canola oil, ½ cup onion, chopped, ½ cup chicken broth, and more.
Yes, Chicken Dinner in a Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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