Broccoli-Chicken Cups

  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1-1/3 cups crisp rice cereal
  • 1 cup cubed cooked chicken
  • 2 tubes (10 ounces each) refrigerated biscuits
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 cups frozen chopped broccoli, cooked and drained

Directions

  • 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° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese. Yield: 10-12 servings.

Nutritional Facts1 serving (1 each) equals 205 calories, 11 g fat (5 g saturated fat), 31 mg cholesterol, 560 mg sodium, 16 g carbohydrate, 1 g fiber, 10 g protein.

From Taste of Home

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