Chicken Vegetable Cups Recipe

Name: Chicken Vegetable Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 350F.
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.
4
Set aside.
5
In another bowl, mix baking mix & water until ball of dough forms.
6
Grease 2 mini muffin tins.
7
Put little balls of dough in each cup.
8
Then press up sides to format crust.
9
(I had enough dough to make 34 of them, so you won't use all of the second tin.)
10
Then put a heaping teaspoon of the chicken mixture in each one.
11
They can be a little over full.
12
Bake in heated oven for 15 minutes.
13
Makes approximately 34.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 oz cream cheese, softened, 2 tbsp soy milk, 1/4 tsp onion powder, 1/4 tsp salt, and more.

Yes, Chicken Vegetable Cups falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Vegetable Cups

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