Chick-n-Broccoli Pot Pie Bites Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Biscuits
2/3 cup shredded Cheddar or American cheese
2/3 cup crisp rice cereal
1 (9-oz.) pkg. Frozen Cut Broccoli, thawed
1 cup cubed cooked chicken or turkey
1 (10 3/4-oz.) can reduced-sodium condensed cream of chicken or mushroom soup
1/3 cup slivered or sliced almonds
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Directions: |
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 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 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 at 375°F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:20 min ; Start to Finish: 45 min |
Personal
Notes: |
Personal
Notes: Recipe from the Pillsbury website.
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