The kids are back to school and while you may or may not have to worry about lunch for them, you do have to figure out what to make for supper. My boys are older and don’t exactly love school like the little ones do and during football season they don’t even get home until 6:30 because of practice. This means two things; they’ll be hungry and they’ll want and need to have personal space and do their homework. Having our evening meal together at the table is very important to me but with teens, you sometimes have to compromise.
When thinking about this supper solution, Velveeta recipe, I kept a few things in mind.
- Gotta have a filler or the boys will never get full.
- Creative meal ideas. Turning something old into something new.
- Using leftovers.
- Something little man can help with so that he be involved.
I came up with Cheesy Chicken Cups. Imagine a cheesy pot pie in a muffin shape. What I love about my recipe is that I was able to incorporate vegetables, use biscuits as the filler, use our leftover chicken breasts & bacon, and little man felt like such a big boy helping me pat out the biscuit dough and sprinkle sesame seeds.
The Cheesy Chicken Cups were easy to make and when done, I stacked them up so that when the boys got home from school, they could just grab one to eat all while putting their stuff away, telling us about their day, getting ready to do homework, and check their computer stuff.
Truett was hesitant on eating them but once he saw his brothers grab one, he just had to have one to hold and eat while on the sofa. He was mocking them and I just love little moments like that!
I hope you enjoy the video and the Cheesy Chicken Cups Recipe!
Cheesy Chicken Cups
- 10 slices of chopped, cooked bacon
- 4 cups cooked, shredded chicken breasts (boneless, skinless)
- 1 10oz pkg frozen mixed vegetables
- 8oz of Velveeta, cubed
- 1 can cream of chicken soup
- 1 can of big flaky layer biscuits
- 1/2 tsp pepper
- 1 egg
- 1 tsp water
- 2 tablespoons sesame seed
Heat oven to 350′. In a large pan, combine bacon, chicken, vegetables, velveeta, cream of chicken soup, and pepper. Simmer until cheese is completely melted, stirring all regularly.
Separate dough into 8 biscuits. Using a knife, split each biscuit in half, horizontally. Press 1 biscuit half into a 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up the side of the muffin cup. Repeat with remaining biscuit halves.
Divide chicken mixture evenly into biscuit cups. top with remaining biscuit halves, stretching slightly to cover chicken mixture and slightly pressing edges to bottom biscuits to seal.
In a small bowl, beat egg and water until well blended; brush on top of biscuits. Sprinkle with sesame seed
Bake 15-20 minutes or until tops are golden brown. cool in pan 5 minutes before serving.
Disclosure: I am a Velveeta Kitchenista Ambassador and Spokeblogger. I was compensated for my time and efforts to create the recipe and video. My opinions are my own, always have been, always will be. It’s just how I roll.