Ingredients:
2 c. (8 oz.) shredded cheddar cheese, divided
1 1/3 c. crisp rice cereal
1 c. cubed cooked chicken
2 tubes (10 oz. each) refrigerated biscuits
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
3 c. frozen chopped broccoli, cooked and drained
Directions:
Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 Tbsp. cheese and cereal to each cup.
In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375 degrees for 20-25 minutes or until bubbly. Sprinkle with remaining cheese.
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