I have shared recipes very similar to this one before. The others had different fillings. These are quick and easy to make, and Tim and I like them. 

This was another recipe that I made to use up our leftover turkey from Thanksgiving in place of the chicken. I personally think they needed a lil more seasoning or maybe use Rotel instead of just diced tomatoes.

This recipe is from http://www.diethood.com.

The mixture had a bit of liquid from the diced tomatoes, so I suggest using a stotted spoon. 

I served these with  a can of fat free refried beans. 

Chicken Taco Melts

1 cooked chicken breast, shredded
1 can (14.5 ounces) diced tomatoes
1/2 package taco seasoning
1 can (16.3 oz) Pillsbury Grands biscuits
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Sour cream

Preheat oven to 375°
Lightly grease a skillet with cooking spray and set over medium heat. Add shredded chicken, diced tomatoes and taco seasoning mix. Stir and cook until heated through, about 4-5 minutes. Line a baking sheet with aluminum foil and grease with cooking spray. Flatten each biscuit dough with the palm of your hands into a 6 inch disc. Spoon 1/3 cup chicken mixture and 1 Tablespoon cheese onto center of each disc. Fold dough in half over filling; press to seal. Place on prepared baking sheet. Bake for 11 to 15 minutes or until golden brown. Serve with a side of sour cream.