Chick-n-broccoli Pot Pies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Chicken | 1 | Servings |
INGREDIENTS
| 1 | 10 oz Hungry Jack® 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)
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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