Cheesy Chicken Cups

12 servings
2 WWP

2 (6 count) Pillsbury buscuits (4.5 oz.)
1 (10 3/4 oz) can 98% fat-free cream of chicken soup
4 oz. chopped, cooked chicken breast
2/3 cup 2% shredded cheddar cheese
1 tsp. dried parsley
1/4 tsp. black pepper

Coat 12 count regular size muffin tin with cooking spray. Flatten biscuits and place in tin. Press dough up the sides to make a cup. Mix remaining ingredients. Divide evenly between biscuits cups. Bake at 400 degrees for 12 to 15 minutes (until browning around edges). Try adding 2/3 cup of finely chopped broccoli or frozen peas and carrots (thaw first). To decrease salt, use healthy request soup. Points remain the same.