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Taste Of Home’s Broccoli-Chicken Cups

Photo: Homie Kates

I’ve had this recipe sitting on my kitchen counter for a while now and decided last night, was THE night.  Homie and I made it together and Kylee LOVED it!  Good comfort food.

INGREDIENTS

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  (I used a big can of cream of mushroom soup and a small can of cream of chicken)

3 cups frozen chopped broccoli, cooked and drained (I used 2 packages of the pre-washed, steam in the bag broccoli)

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.

 

 

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