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1. Push the biscuit into the wholes in a muffin pan. The biscuits should cover the bottom and sides, like a cup.
2. Shred the cooked chicken using two forks.
3. Mix the soup and cooked chicken in a bowl...adding pepper or other herbs to taste. Stir in a little shredded cheese.
4. Spoon the mixture into the cups and top with extra cheese. Bake for about 12 minutes at whatever temperature the biscuit package suggests.
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