Chicken-n-broccoli Pot Pies

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 10 ounces hungry jack ready-to-bake refrigerated buttermilk flaky biscuits
• 2/3 cup shredded cheddar cheese or 2/3 cup american cheese
• 2/3 cup crisp rice cereal
• 9 ounces green giant frozen chopped broccoli, thawed
• 1 cup cubed cooked chicken or 1 cup turkey
• 1 (10 3/4 ounce) can reduced-sodium cream of chicken soup or 1 (10 3/4 ounce) can mushroom soup
• 1/3 cup slivered almonds (i usually omit these) or 1/3 cup sliced almonds (i usually omit these)

Recipe

• 1 heat oven to 375 degrees. separate dough into 10 biscuits.
• 2 place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2" rim over edge of muffin cup.
• 3 spoon about 1 t each of cheese and cereal into each cup. press mixture into bottom of each cup.
• 4 cut large pieces of broccoli in half. in medium bowl, combine broccoli, chicken and soup; mix well.
• 5 spoon about 1/3 c chicken mixture over cereal. cups will be full. sprinkle with almonds.
• 6 bake at 375 degrees for 20 to 25 minutes or until edges of biscuits are deep golden brown.
• 7 note: to make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed. to reheat, wrap loosely in foil; heat at 375 degrees for 18 to 20 minutes.