Sister Cassandra Plew
North Industry Ecclesia, Ohio
I came across this recipe on the Pillsbury Quick and Easy web site that is not only good, but extremely easy to fix. I love to find quick and easy recipes, especially when it seems time is forever speeding up!
1 (10-oz.) can Hungry Jack refrigerated flaky biscuits
2/3 cup shredded cheddar or American cheese
2/3 cup crisp rice cereal
1 (9-oz.) pkg. Green Giant Harvest Fresh frozen cut broccoli, thawed
1 cup cooked chicken or turkey
1 (10 3/4-oz.) can reduced-sodium condensed cream of chicken or mushroom soup
1/3 cup slivered or sliced almonds
Heat oven to 375 degrees F. Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2-inch rim over edge of muffin cup. Spoon about 1 Tbsp. each of cheese and cereal into each biscuit-lined 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 degrees F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.
Yields 10 pot pies.
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