CHICKEN BISCUITS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir chicken tenderloins in hot oil until the juices run clear and meat is no longer pink inside, about 10 minutes, turning once. Chop chicken.
• Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray.
• Split each biscuit in half and press dough halves into prepared muffin cups, shaping the dough into the bottom and up the sides of each muffin cup.
• Mix chicken and with cream of chicken soup, mixed vegetables, and half the Cheddar cheese in a bowl. Spoon a heaping tablespoon of chicken, vegetables, and sauce into each dough cup and top each with 1 1/2 teaspoon of remaining Cheddar cheese.
• Bake in the preheated oven until biscuit cups are slightly browned and puffed, the cheese is melted, and the filling is hot, about 14 minutes.