Chick-N-Broccoli Pot Pies

Prep Time: 20 Minutes(Ready in 45 Minutes)
Makes: 10 pot pies

Biscuits make a flaky home-style topping for a popular pot pie of
chicken in a creamy, cheesy sauce.

1 (12-oz.) can Pillsbury 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

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.

Tips:
To make ahead, prepare, cover and refrigerate up to 2 hours; bake as
directed above.

To reheat, wrap loosely in foil; heat at 375 F. for 18 to 20 minutes.



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