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Makeover Cheesy Chicken and Biscuit Lunch Muffins

<p>Cheesy Chicken & Biscuit Lunch Muffins bring some whole foods pizazz to a OAMM kid friendly favorite by using a simple homemade dough, shredded chicken and additional veggies.</p>
6 Servings Recipe By

Ingredients

  • 1/2 tablespoons Olive Oil
  • 1 cup dice Carrot
  • 1/2 cups dice Onion, Red
  • 2 teaspoons mince Garlic, Cloves
  • 2 cups cook and shred Chicken, Boneless Breasts
  • 1/2 cups Alfredo Sauce
  • 2 cups Flour, White Whole Wheat
  • 4 teaspoons Baking Powder
  • 1/2 teaspoons Salt
  • 4 tablespoons Butter
  • 1 cup Milk
  • 1 cup Cheddar Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 muffins
  • 462 Calories
  • 22g Total Fat
  • 11g Sat Fat
  • 1g Trans Fat
  • 110mg Cholesterol
  • 805mg Sodium
  • 42g Total Carb
  • 5g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 30g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a nonstick skillet, heat oil over medium.
  2. Add carrot, red onion and garlic. Saute for 6-7 minutes, until veggies begin to soften.
  3. Remove from heat and add chicken and alfredo, stirring to combine.
  4. Set aside.
  5. In a bowl, combine flour, baking powder, and salt.
  6. Cut butter into flour and mash with a fork until a crumbly mixture is formed.
  7. Pour in milk and stir.
  8. Gently knead in cheddar cheese.
  9. Place on a cutting board. Using your hands, press into a rectangle.
  10. Grease muffin tins.
  11. Pinch off pieces of biscuit dough, placing 4 pieces in each muffin tin.
  12. Top with 2 Tablespoons chicken mixture, and then top with 2 more pieces of biscuit dough.
  13. Bake at 350F for 15-20 minutes or until golden brown.
  14. Cool slightly before removing from tin.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a nonstick skillet, heat oil over medium.
  2. Add carrot, red onion, and garlic. Saute for 6-7 minutes, until veggies begin to soften.
  3. Remove from heat and add chicken and alfredo, stirring to combine.
  4. Set aside.
  5. In a bowl, combine flour, baking powder, and salt.
  6. Cut butter into flour and mash with a fork until a crumbly mixture is formed.
  7. Pour in milk and stir.
  8. Gently knead in cheddar cheese.
  9. Place on a cutting board. Using your hands, press into a rectangle.
  10. Grease muffin tins.
  11. Pinch off pieces of biscuit dough, placing 4 pieces in each muffin tin.
  12. Top with 2 Tablespoons chicken mixture, and then top with 2 more pieces of biscuit dough.
  13. Bake at 350F for 15-20 minutes or until golden brown.
  14. Cool slightly before removing from tin.
  15. Flash freeze.
  16. Once frozen, divide among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 30-60 seconds.

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