Cheesy Chicken Cups

I had some extra chicken breast cooked and was looking to use it in a super fast and easy recipe. Since I also had a can of biscuits in my fridge (I used the reduced fat kind), this fit the bill perfectly. I love the idea of the biscuit cups (I can’t wait to get creative and try other things with that concept) and the filling was ooey-gooey, warm and cheesy. This is a very quick and simple way to get that comfort food taste/feeling. They even warmed up well as leftovers and I’m betting kids would love them.


Cheesy Chicken Cups

Yield: 10 cups


  • 1 (7.5 oz) can Reduced Fat Refrigerated Biscuit Dough (10 biscuits – small sized, not the Grands)
  • 6 oz cooked chicken breast, cut into small pieces
  • 1 can Campbell’s Healthy Request Cream of Chicken Soup
  • 2/3 cup Fat Free Shredded Cheddar Cheese
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon black pepper


  1. Preheat the oven to 400.
  2. In a medium bowl, combine chicken, soup, cheese, pepper and parsley flakes and mix together.
  3. Press each biscuit into a muffin pan hole and up the sides to create cups. Spoon chicken mixture evenly into cups.
  4. Bake for 12-15 minutes or until biscuit cups are golden browned

MyWW SmartPoints per (1 piece) serving: (SP calculated using the recipe builder on

Green: 5 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints

Weight Watchers Points Plus:
3 per cup (P+ calculated using the recipe builder on

Adapted from Sparkpeople