Post by JJ Judkins on Jan 18, 2013 17:57:12 GMT -6
CHICKEN 'N' BROCCOLI POT PIE MUFFINS
1 (12-ounce) can refrigerated biscuit dough
2/3 cup shredded cheddar cheese
2/3 cup crisp rice cereal
2 cups frozen broccoli pieces, thawed
1 cup cubed cooked chicken or turkey
1 (10 3/4-ounce) can reduced-sodium condensed cream of chicken or mushroom soup
1/3 cup slivered or sliced almonds
Yields 10 servings.
Heat oven to 375 F.
Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2-inch rim over edge of muffin cup. Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup. Press mixture into bottom of each cup.
Cut any large pieces of broccoli in half. In large bowl, combine broccoli, chicken and soup; mix well. Spoon about 1/3 cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds.
Bake for 20 to 25 minutes, or until edges of biscuits are deep golden brown. --Pillsbury.com Photo courtesy of Pillsbury.com
1 (12-ounce) can refrigerated biscuit dough
2/3 cup shredded cheddar cheese
2/3 cup crisp rice cereal
2 cups frozen broccoli pieces, thawed
1 cup cubed cooked chicken or turkey
1 (10 3/4-ounce) can reduced-sodium condensed cream of chicken or mushroom soup
1/3 cup slivered or sliced almonds
Yields 10 servings.
Heat oven to 375 F.
Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2-inch rim over edge of muffin cup. Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup. Press mixture into bottom of each cup.
Cut any large pieces of broccoli in half. In large bowl, combine broccoli, chicken and soup; mix well. Spoon about 1/3 cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds.
Bake for 20 to 25 minutes, or until edges of biscuits are deep golden brown. --Pillsbury.com Photo courtesy of Pillsbury.com