I’m kind of obsessed with these muffins, but they’re way too good not to tell everyone about.

Press each flattened biscuit into a muffin cup, making sure to press it up the sides to create a little crust.

Spoon the chicken mixture evenly into each biscuit cup.

Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm and enjoy!

For a vegetarian option, you can replace the chicken with diced mushrooms or extra vegetables like bell peppers and zucchini. If you have picky eaters, consider using only their favorite vegetables or adding a bit of bacon for extra flavor. You can also experiment with different cheeses, such as mozzarella or pepper jack, to change up the taste. For a fun twist, try using crescent roll dough instead of biscuit dough for a lighter, flakier crust.