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| Photo by Munchkin Mama (funny found this photo for the exact recipe we used!) |
This was a recipe from my church cookbook published back in 1987! My mom put the recipe in the book and used to make these for my brother and I when we were kids. When I was looking for a picture to post I found a site that had the exact same recipe and a cute picture too. Must have been a recipe from some other place from way back in the day! :-)
Chick-N-Broccoli Pot Pies
10 oz. can refrigerator biscuits
2/3 cup shredded cheddar cheese
2/3 cup crisp rice cereal
2 Tablespoon butter
1 cup cooked, cubed chicken
1 can cream of chicken soup
10 oz package frozen broccoli chopped
Separate biscuit dough into the 10 biscuits. Place each biscuit in ungreased muffin cup. Press dough to cover bottom and sides. In class we flattened the dough into a circle larger then the muffin cup top then carefully pressed the edges into the muffin cup. The center of the dough was not touching the bottom of the muffin cup. It looked like a mini trampoline. The dough will go down as the rest of the ingredients are added to the “pot pies”.
Next, spoon a little shredded cheese, then a spoonful of cereal into the cups, dot with butter. Combine the chicken, soup and broccoli, spoon about 1/3 cup over the cereal and butter. Bake in preheated 375 degree oven for 20-25 minutes or until biscuits are deep brown.
Tip: To make ahead, prepare, cover and refrigerate up to two hours. Bake as directed.
