Chicken and Broccoli Pot Pies (mini)

By kddozier

Ingredients

• 1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
• 2/3 cup shredded Cheddar or American cheese
• 2/3 cup crisp rice cereal
• 1 (9-oz.) pkg. Green Giant® Frozen Cut Broccoli, thawed
• 1 cup cubed 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

Preparation

Step 1

1. 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.

2. 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.

3. Bake at 375°F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.