Chick-N-Broccoli Pot Pies

• 1 (10 oz.) can large size refrigerator flaky biscuits
• 2/3 c. (3 oz.) shredded Cheddar or American cheese
• 2/3 c. crisp rice cereal
• 2 Tbsp. margarine
• 1 c. cooked, cubed chicken or turkey
• 1 (10 3/4 oz.) can creamed type soup
• 1 (10 oz.) pkg. or 2 c. frozen chopped broccoli, cooked and drained
• 1/3 c. slivered or sliced almonds
• cheese sauce (if desired)

1. Separate biscuit dough into 10 biscuits.
2. Place each one in ungreased muffin cup; press dough to cover bottom and sides, forming 1/4-inch rim.
3. Spoon about a tablespoon cheese, then cereal into each cup.
4. Dot each with margarine.
5. Combine chicken, soup and broccoli; spoon about 1/3 cup over cereal.
6. Sprinkle with almonds. Bake at 375u0b0 for 20 to 25 minutes or until biscuit cups are deep golden brown.
7. Serve with cheese sauce, if desired.

cheese, crisp rice cereal, margarine, chicken, type soup, broccoli, almonds, cheese sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476975 (may not work)