These savory chicken and cheese biscuit cups are a delightful twist on a classic comfort food, perfect for a quick and satisfying meal.
Preheat your oven to 400°F (200°C).
Ensure your oven is fully preheated to achieve even baking.
Separate the biscuits and press each one into a cup of an ungreased 12-hole muffin pan, shaping the dough to form a cup.
Press the dough evenly to avoid thin spots that might tear during baking.
In a mixing bowl, combine the shredded chicken, cream of chicken soup, shredded cheddar cheese, parsley flakes, and black pepper. Mix until well blended.
Mix gently to avoid breaking up the chicken too much, keeping a nice texture.
Spoon the chicken mixture evenly into the prepared biscuit cups.
Fill the cups generously but avoid overfilling to prevent spillage during baking.
Bake in the preheated oven for 12-15 minutes, or until the biscuit edges are golden brown and the filling is heated through.
Rotate the muffin pan halfway through baking for even browning.
Remove the muffin pan from the oven and let the biscuit cups cool for 2-3 minutes on a wire rack before serving.
Allowing the cups to cool slightly helps them set and makes them easier to remove from the pan.
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