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Chick-n-Broccoli Pot Pies Recipe

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This recipe for Chick-n-Broccoli Pot Pies is from The Cruze Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 oz. can refrigerated big flaky biscuits
2/3 c. (3 oz.) shredded cheddar or American cheese
2/3 c. crisp rice cereal
2 T. butter, if desired
1 c. cooked cubed chicken or turkey
1 can cream of chicken soup
2 c. frozen chopped broccoli, cooked and well drained
1/3 c. slivered or sliced almonds
Cheese sauce, if desired
Directions:
Directions:
Place each biscuit in ungreased muffin cup; press dough to cover bottom and sides, forming 1/4 inch rim. Spoon about a tablespoon cheese, then cereal into each cup; dot each with butter. Combine chicken, soup and broccoli; spoon about 1/3 c. over cereal. Sprinkle with almonds. Bake in preheated 375º oven for 20-25 minutes or until biscuit cups are deep golden brown. Serve with cheese sauce, if desired.
To make ahead, prepare, cover and refrigerate up to 2 hours; bake as desired. To reheat, wrap loosely in foil; heat at 375º for 18-20 minutes.
Number Of Servings:
Number Of Servings:
10

 

 

 

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