Recipe - Chick-N-Broccoli Pot Pies

1 cn (10 oz) Hungry Jack® Flaky
Biscuits
2/3 cup Shredded Cheddar or American
cheese
2/3 cup Crisp rice cereal
1 pack (9 oz) Broccoli; thawed
1 cup Cubed cooked chicken or
turkey
1 cn (10 Three fourths oz) reducedsodium
condensed cream of chicken
or mushroom soup
1/3 cup Slivered or cut or sliced up
almonds

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
1/2inch rim over edge of muffin cup. Spoon about 1 tablespoon each of
cheese and cereal into each biscuitlined 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.

10 pot pies

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 MCRecipe Digest by Susan camyfan@abac.com on May 03, 1998