Chicken Broccoli Cups

I recently made Chicken Broccoli Cups for dinner. The family seemed to really like them, so I planned on posting them.  As sometimes happens,  we had a busy evening and I did not get on the computer.  Now 10 days later, I realized that I forgot all about them.


I received this recipe from Taste of Home in an email. My kids would eat all of the ingredients, and I like that it was a single serving size recipe.

Ingredients you will need:
2 cups shredded cheddar cheese
1 cup cooked chicken, cubed
2 tubes 10oz refrigerated biscuits
1 can condensed cream of mushroom soup
3 cups frozen broccoli, cooked and drained
1 1/3 cups crisp  rice cereal  (I am not really sure why this is added)

Place a biscuit in each cup of a greased muffin pan.  I made a mistake and bought the bigger biscuits while at the store.  This recipe still worked with the bigger biscuits, but I think it did make the cup a bit thick.

Add a little  of the cereal in the bottom of each cup.  To be honest, I am still not sure why this ingredient is needed. As an experiment, I left it out of some to see if there was a difference.  I didn't notice one, and neither did anyone in my family.   Also add little bit of cheese with the cereal at the bottom of the cups.

Mix together the chicken, broccoli, and mushroom soup together in a mixing bowl.  Spoon some of the mixture in each of the biscuit cups.     Bake for 20-25  minutes at 375 degrees.

I forgot to take a picture before putting it in the oven.  The mixture was nice and bubbly.  The bigger biscuits did puff you quite a bit.

Sprinkle with cheese as soon as you take it out of the oven.  The warmth of the biscuit will melt the cheese quickly.

In the end you have a chicken broccoli muffin.  I will definitely try this recipe again, but next time use the smaller biscuits.