keto recipes


8 cookies
1 cup cooked chicken breast, diced (any good leftover chicken)
Low-fat chicken soup (10 1/2 ounces)
2/3 cup low-fat grated cheddar cheese
1 1/2 teaspoons thawed frozen vegetables
1 teaspoon dried parsley flakes
1 teaspoon chopped onion
1/4 teaspoon black pepper
1/2 teaspoon salt

Preheat the oven to 400 degrees and cook the chicken to your liking, then cut it into small pieces.
Separate the cookies and place each cookie in a lightly greased 12-hole muffin tin, pressing the dough around the edges towards the rim of the cup.
In a medium bowl, combine chicken, chicken and vegetable soup, cheddar cheese, parsley flakes, and black pepper. Mix well until combined.
Spoon the chicken mixture into the cookie pans you prepared.
Bake for 12 to 15 minutes or until golden brown.
Remove from oven. Place the muffin pan on the rack and let it rest for 2-3 minutes.

close Close(X)