I am super excited about this new recipe I made. It is going to make the permanent recipe book in our house. I altered a version I saw years ago in a magazine. It is so fast to make, easy, and kid-friendly (All my usual requirements). It almost reminds me of mini pot pies. Oh, and it smells so good cooking. I could barely resist the urge to grab one out early and have a taste test.
Refrigerated biscuit dough
1 cup cheddar cheese
3/4 cup rice krispie cereal
1 cup cubed cooked chicken
1 can cream of mushroom soup
Variety of vegetables ( onion, celery, broccoli)
1. Divide each biscuit in half. Leave in circle shape but peel apart layers. Place biscuits in greased muffin cups, pressing dough over the bottom and up the sides.
2. Add 1 tbsp cheese and rice cereal to each cup.
3. In a bowl, combine chicken, soup, and vegetables of choice. I made these with chicken, cream of mushroom soup, celery, and onions. Spoon into cups. Bake at 375 for approximately 20 minutes or until bubbly. Sprinkle with remaining cheese.
These would be perfect to take to a holiday, work, or family potluck. They are just the right size to pick up for adults and children. I can't wait to try out a breakfast version of these with eggs, meat, veggies and cheese.
Parties I linked to: