Broccoli-Chicken Cups Recipe
I first sampled these when my cousin made them for a bridal shower. All the ladies raved over the fantastic flavor of their individual "casseroles." —Shirley Gerber, Roanoke, Illinois
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 2 cups (8 ounces) shredded cheddar cheese divided
- 1 can (10-3/4 ounces) condensed cream of mushroom soup undiluted
- 1 cup cubed cooked chicken
- 3 cups frozen chopped broccoli cooked and drained
- 1-1/3 cups crisp rice cereal
- 2 tubes (10 ounces each) refrigerated biscuits
- Carbohydrate 1.13955 g
- Cholesterol 13.02 mg
- Fat 1.43462 g
- Fiber 0.639 g
- Protein 4.48358 g
- Saturated Fat 0.383476 g
- Serving Size 1 1 -12 serving (35g)
- Sodium 16.641 mg
- Sugar 0.50055 g
- Trans Fat 0.196726 g
- Calories 35 calories
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 375degrees for 20-25 minutes or until bubbly. Sprinkle with remaining cheese. Yield: 10-12 servings. Originally published as Broccoli-Chicken Cups in Country Chicken Cookbook 1995, p64 Nutritional Facts 1 serving (1 each) equals 205 calories, 11 g fat (5 g saturated fat), 31 mg cholesterol, 560 mg sodium, 16 g carbohydrate, 1 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
