Ingredients
1
can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
2/3
cup shredded Cheddar or American cheese
2/3
cup crisp rice cereal
2
cups frozen broccoli cuts, thawed
1
cup cubed cooked chicken or turkey
1
can (10 3/4 oz) reduced-sodium condensed cream of chicken or mushroom soup
1/3
cup slivered or sliced almonds
Preparation
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 1/2-inch rim over edge of muffin cup. Spoon about 1 tablespoon 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 large 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.
