Chicken And Broccoli Pot Pies

• 10 oz. can refrigerated flaky biscuits
• 2/3 c. shredded Cheddar or American cheese
• 2/3 c. crisp rice cereal
• 2 Tbsp. butter
• 1 c. cooked, cubed chicken
• 10 3/4 oz. can cream of chicken or mushroom soup
• 1 (10 oz.) pkg. 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 in an ungreased muffin cup.
3. Press dough to cover sides and bottom, forming 1/4 inch rim.
4. Spoon about 1 tablespoon of cheese, then cereal into each cup and dot with butter.
5. Combine chicken, soup and broccoli.
6. Spoon about 1/3 cup over cereal.
7. Sprinkle with nuts.
8. Bake at 375u0b0 for 20 to 25 minutes.
9. Serve with cheese sauce, if desired.
10. Can make ahead and refrigerate up to 2 hours.

cheese, crisp rice cereal, butter, chicken, cream of chicken, broccoli, almonds, cheese sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=450586 (may not work)