Рецепт Cheesy Broccoli & Chicken Cups
I think it's time that I share an appetizer on the blog.
This recipe is one that I recently came across while grazing through my lovely collection of 'to try' recipes.
It originally calls for refrigerated canned biscuits.
I was skeptical about using my own recipe because I was not sure how well it would bake while holding all of the ingredients.
I was proven wrong.
It all held up wonderfully. So wonderfully in fact that I squealed with excitement when I took them out of the muffin tins. I was one happy mama!
These make wonderful appetizers for parties and get-togethers.
Or you can make them just cause, like we did.
If you make them with refrigerated biscuits, let me know how they turn out :)
Cheesy Broccoli & Chicken Cups
- (makes 10 delicious cups)
- Ingredients:
- 2 tubes (10 oz. each) refrigerated biscuit dough OR use this one OR use your own
- 2 cups shredded cheddar cheese, divided
- 10 tbsp. of crisp rice cereal
- 1 cup cubed or shredded cooked chicken
- 1 can (10-3/4 oz.) cream of mushroom soup, undiluted
- 3 cups frozen chopped broccoli, cooked and drained
Directions:
1. Preheat oven to however long the biscuit recipe states. If using canned, preheat oven to 375 degree.
2. Place biscuits in greased muffin cups, pressing dough over the bottom and up the sides. If using your own biscuit recipe, cut biscuits with a circular biscuit cutter then place them in the greased muffin cups.
3. Add 1 tbsp. cheese and 1 tbsp. cereal to the bottom of each cup.
4. In a large bowl, combine chicken, soup, and broccoli. Spoon into cups until each is filled to the brim.
5. If using the canned biscuits, bake for 20-25 minutes. If using your own biscuit recipe, bake for as long as the recipe suggests. Cups are finished when the outside is light to dark brown. Take them out individually to check.
**Libby's Notes: It may take a little longer for the biscuits to bake depending on how hot your oven is. If they do not seem like they are thoroughly cooked, place them back in the oven for 5 minute increments until cooked all the way.
Recipe Source: From Taste of Home magazine