Serves: 10
Total Calories: 160

1 (12-ounce) can flaky refrigerated biscuit
2/3 cup shredded Cheddar or Cheddar cheese or American cheese
2/3 cup crispy rice cereal
1 (9-ounce) package cut frozen broccoli, thawed
1 cup cubed cooked chicken or turkey
1 (10 3/4-ounce) can reduced-sodium condensed cream of chicken or cream of mushroom soup
1/3 cup slivered or sliced almonds

..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

Heat oven to 375°F. Separate dough into 10 biscuits. Place 1 biscuit in each of 10 ungreased muffin cups 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.

Nutrition Per Serving: Calories 220 Protein 109 Carbohydrate 20g Fat 11g Sodium 600mg

PICTURE: Top to bottom: Savory Crescent Chicken Squares (Soups, Sandwiches and Snacks), Chick-n-Broccoli Pot Pies

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 160
Calories from Fat: 60

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