Chick-n-broccoli pot pies (1978)

Yield: 10 each

Measure Ingredient
10 ounces Can Hungry Jack Refrigerated Flaky Biscuits
⅔ cup Shredded Cheddar or American cheese
⅔ cup Crisp rice cereal
9 ounces Pkg Green Giant Frozen cut 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

1978 Pillsbury Bake Off Winner

Heat oven to 375 degrees. Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming ½" rim over edge of muffin cup. Spoon about 1 T each of cheese and cereal into each 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 c chicken mixture over cereal. Cups will be full. Sprinkle with almonds.

Bake at 375 degrees for 20 to 25 minutes or until edges of biscuits are deep golden brown. Linda Wood, IN.

NOTE: To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed. To reheat, wrap loosely in foil; heat at 375 degrees for 18 to 20 minutes.

Submitted By TERRI WOLTMON On 04-09-95

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