Chick-n-broccoli Pot Pies (1978) Recipe

The best delicious Chick-n-broccoli Pot Pies (1978) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chick-n-broccoli Pot Pies (1978) recipe today!

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Ingredients & Directions


10 oz Can Hungry Jack 1 c Cubed cooked chicken or
-Refrigerated Flaky Biscuits -turkey
2/3 c Shredded Cheddar or American 1 cn (10 3/4 oz) reduced-sodium
-cheese -condensed cream of chicken
2/3 c Crisp rice cereal -or mushroom soup
9 oz Pkg Green Giant Frozen cut 1/3 c Slivered or sliced almonds
-Broccoli, thawed

1978 Pillsbury Bake Off Winner
Heat oven to 375 degrees. Separate dough into 10 biscuits. Place 1
biscuit in each ungreased muffin cup; firmly press in bottom and up
sides, forming 1/2″ rim over edge of muffin cup. Spoon about 1 T each
of cheese and cereal into each cup. Press mixture into bottom of
each cup.
Cut large pieces of broccoli in half. In medium bowl, combine
broccoli, chicken and soup; mix well. Spoon about 1/3 c chicken
mixture over cereal. Cups will be full. Sprinkle with almonds.
Bake at 375 degrees for 20 to 25 minutes or until edges of biscuits
are deep golden brown. Linda Wood, IN.
NOTE: To make ahead, prepare, cover and refrigerate up to 2 hours;
bake as directed. To reheat, wrap loosely in foil; heat at 375
degrees for 18 to 20 minutes.


Yields
10 each



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