Chicken Muffins

4.88 from 8 votes

Chicken muffins feature leftover chicken and canned or fresh veggies to make a delicious portion controlled lunch or dinner. Ready in under 30 minutes!

Prep Time15

Cook Time15

Course: Main Course, Snack

Cuisine: American

Servings: servings

Calories: 111kcal

Author: Easyhealth Living

Ingredients

½ tablespoon olive oil
1 cup veggies, your choice diced celery, green onions or canned veggies
½ tablespoon all purpose flour
½ cup chicken broth
1 tablespoon cream
1 cup chicken, diced- light or dark meat
¼ teaspoon poultry seasoning
⅛ teaspoon salt
pinch pepper
⅓ cup baking mix
3 oz milk
1 egg, large

Instructions

Preheat oven to 375°. Heat oil in skillet over medium heat and add veggies. Saute until tender about 3-4 minutes.
Sprinkle flour, poultry seasoning, salt and pepper over the veggies in skillet and allow to cook 2-3 minutes. Stir occasionally.
Add broth and cream slowly to veggies and stir. Allow mixture to simmer 2-3 minutes to thicken.
Turn off heat and stir in diced chicken. If desired adjust seasoning. Set aside.
In a medium bowl, add egg and whisk lightly with a fork. Add baking mix and milk and stir to combine-avoid over mixing.
Spray a 6 cup muffin tin with baker's joy spray or use muffin liners.
Place about 1 Tablespoon crust mixture in each muffin cup. Divide chicken mixture between the muffin cups then top with another spoonful of crust mixture on top.
Bake for about 15 minutes or until crust is light brown and set.

Notes

Pro Tips

Use pre chopped veggies and rotisserie chicken for a time saver.
Sub green beans for the peas and carrots for lower carb count.
Leave off the poultry seasoning if using some of the seasoning ideas listed above.
Spray muffing tins with bakers joy or use muffin liners to make cleanup easier.

Nutrition