12 Rhodes Dinner Rolls or Buttermilk Biscuits, thawed to room temperature
1 1/2 cups cooked and cubed chicken
1 1/2 cups frozen mixed vegetables, thawed
1 (10 oz.) can cream of chicken soup
3/4 cup grated cheddar cheese
salt and pepper, to taste

Spray counter lightly with non-stick cooking spray. Flatten each roll or biscuit into a 6 to 7-inch circle. Cover with plastic wrap and let rest.

In a large bowl combine chicken, vegetables and soup and mix well. Add salt and pepper, to taste.

Remove wrap from dough and press each dough circle into the bottom and up the sides of a sprayed muffin tin cup. Divide chicken mixture evenly between the dough cups. Sprinkle tops with grated cheese.

Bake at 350°F for 15 to 18 minutes.

Submitted by: Rhodes Bake N Serv