Chick-n-broccoli Pot Pies

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	American	Chicken	1	Servings

INGREDIENTS

1		10 oz Hungry JackÂ® Flaky
		Biscuits
2/3	c	Shredded Cheddar or American
		cheese
2/3	c	Crisp rice cereal
1		9 oz Broccoli thawed
1	c	Cubed cooked chicken or
		turkey
1		10 3/4 oz reduced-sodium
		condensed cream of
		chicken
		or mushroom soup
1/3	c	Slivered or sliced
		almonds
		pot pies

INSTRUCTIONS

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
medium 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.  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@abac.com> on May 03, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 8548 Calories From Fat: 5605 Total Fat: 632.3g Cholesterol: 2737.7mg Sodium: 26508.9mg Potassium: 2183.3mg Carbohydrates: 113.7g Fiber: 4.4g Sugar: 6.1g Protein: 616.6g