Chick-n-broccoli pot pies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (10 oz) Hungry Jack® Flaky Biscuits |
| ⅔ | cup | Shredded Cheddar or American cheese |
| ⅔ | cup | Crisp rice cereal |
| 1 | pack | (9 oz) Broccoli; thawed |
| 1 | cup | Cubed cooked chicken or turkey |
| 1 | can | (10 3/4 oz) reduced-sodium condensed cream of chicken or mushroom soup |
| ⅓ | cup | Slivered or sliced almonds |
Directions
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 ½-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 large pieces of broccoli in half. In medium bowl, combine broccoli, chicken and soup; mix well. Spoon about ⅓ cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds.
Bake at 375 F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.
10 pot pies
TIPS: To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed above. To reheat, wrap loosely in foil; heat at 375 F. for 18 to 20 minutes.
Posted to MC-Recipe Digest by Susan <camyfan@...> on May 03, 1998