I found this recipe on Pinterest--these were really good! They come from a website called Taste of Home (see link below). It's always good when I can sneak broccoli into food and the kids don't really notice. I cut it up pretty fine, so they couldn't really tell what it was. The only thing I wasn't sure about with this recipe was the crisp rice cereal. I used it because that's what the recipe called for, but I think I'd leave it out next time. I couldn't really tell it's purpose, and I didn't notice it while eating...I think they would taste just as good without it. I also only used one tube of refrigerated biscuits, so I made 10 "cups". That was plenty for our family of four (granted, two of them are littles). I served these with green beans and fresh fruit.
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| Photo from www.tasteofhome.com |
You'll Need:
- 2 c. (8 oz.) shredded cheddar cheese, divided
- 1 1/3 c. crisp rice cereal (I think this could be left out, but haven't tried that yet)
- 1 c. cubed cooked chicken
- 2 tubes (10 oz. each) refrigerated biscuits (I used one to make 10 biscuits)
- 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
- 3 c. frozen chopped broccoli, cooked and drained
Preparation:
- Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon 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.
Recipe and link:
http://www.tasteofhome.com/Recipes/Broccoli-Chicken-Cups#.T6nfrvZ6YxQ.pinterest
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