°1 cup cooked chicken breast, diced (any good leftover chicken)
°1 can (10 1/2 ounces) low-fat chicken soup
°2/3 cup low-fat shredded cheddar cheese
°1 1/2 tsp thawed frozen vegetables (I used 1 tsp corn, peas and carrots and 1/2 cup broccoli)
°1 teaspoon dried parsley flakes
°1 tsp chopped onion
°1/4 tsp black pepper
°1/2 tsp salt
* Preheat oven to 400 degrees and cook chicken as desired, then cut into small pieces
Separate the cookies and place each cookie in a lightly oiled 12-hole muffin tin, pressing the dough on the sides to the edge of the cup.
In a medium bowl, combine chicken, chicken and vegetable soup, cheddar, parsley flakes and black pepper. Mix well until combined.
Pour the chicken mixture into the cookie pans prepared with the spoon.
Bake for 12 to 15 minutes or until golden brown.
Take it out of the oven. Place the muffin pan on a rack and let it rest for 2-3 minutes.