1 can refrigerated flaky biscuts
1 large can of ready to serve soup
(Chicken or Beef & vegetables)
Peel the biscuts in half and press 8 halves into muffin tins. Fill the biscuts with the soup (you don't have to heat it). Put the remaining halves on top and press together to seal the top. Brush with butter and sprinkle seasonings on top. Bake in oven at 350' until tops are browned.
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