Read reviews (30)
Rate recipe
I first sampled these when my cousin made them for a bridal shower. All the ladies raved over the fantastic flavor of their individual "casseroles." —Shirley Gerber, Roanoke, Illinois
Nutritional Facts 1 serving (1 each) equals 205 calories, 11 g fat (5 g saturated fat), 31 mg cholesterol, 560 mg sodium, 16 g carbohydrate, 1 g fiber, 10 g protein.
Originally published as Broccoli-Chicken Cups in Country Chicken Cookbook , p64
Low in calorie and low fat, this is one tasty recipe that your family will love on a busy week night.Chicken Salsa Skillet Related RecipeIngredients: * 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces * 2 teaspoons canola oil * 1/2 pound fresh mushrooms, sliced * 1 medium green pepper, chopped * 3/4 cup chopped onion * 1/2 cup chopped celery * 1/2 cup frozen corn, thawed *…
Want to score high marks at dinner with your entire family--especially the kids? Look no further than this creamy chicken dish. The Kraft Kitchens Food Expert will show you how quickly you can prepare this sumptuous supper. It's perfect any night of the week.Chicken Noodle Bake Related RecipeIngredients: * 2/3 cup chopped onion * 1 garlic clove, minced * 1 tablespoon Crisco� Light Olive Oil *…
In New Orleans, The Food Network's Dave Lieberman learns to make shrimp gumbo with Chef Poppy from the New Orleans Cooking Experience.Related RecipeIngredients: * 1 cup finely chopped onion * 3 garlic cloves, minced * 1 teaspoon canola oil * 1/2 pound reduced-fat cooked kielbasa or Polish sausage, halved and cut into 1/4-inch slices * 1-1/2 cups chopped green pepper * 1 can (14-1/2 ounces) diced…
Ellie's Baked Beans with Ham is a quick, hearty summer side or main dish.
Give your eggplant parm recipe some flare!
This delicious pizza is perfect for summer parties.
Enjoy the French classic in this tasty, healthy tart.
Rachael tosses fettuccini with sauteed garden vegetables and fresh greens.
Venison makes a flavor addition to this chimichanga recipe.
Turn tender venison into tasty quesadillas with this quick recipe.
Here's a fun and exotic recipe for fresh venison.
Delicious morels take center stage in this creamy polenta recipe.
Enjoy a slice of Italy with this quick pizza recipe.
Pasta and shrimp are a perfect pairing for an easy weeknight meal.
Turn your leftover pork tacos into quick and easy nachos.
Give your favorite steak a makeover with this delicious recipe.
Sweet tomatoes add fresh flavor to this scrumptious halibut recipe.
Claire's cheesy penne is a grownup version of macaroni and cheese.
Ina shares her secrets to roasting a perfect holiday turkey.
This pasta is perfect for vegetarians and hearty enough for carnivores.
Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!
Learn More >
Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.
Follow Us >
Claim a FREE ISSUE of Taste of Home, the world’s #1 coooking magazine and enjoy easy family favorites, contest winners and more!
Get a FREE PREVIEW and enjoy 500+ home-style recipes and tips that offer comfort by the bowlful!
Indulgence no longer has to feel guilty. Go ahead, treat yourself! (Weekly)
Taste of Home’s recipe app brings you thousands of delicious recipes right to your phone. Available for free on both iPhone and Android.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on May. 08, 2012 by tmolloy1177
Great recipe! However I used leftover Easter ham instead of chicken. Definitely will make again! Yum!
Reviewed on Apr. 25, 2012 by kristinaward
This was super easy & my family loved them! Thanks for the recipe!
Reviewed on Apr. 01, 2012 by bethyak54
yummo!!!!!!!!!!!!!!!!
Reviewed on Apr. 01, 2012 by mfdunlap1@verizon.net
I used cream of chicken soup, omitted the crisp rice cereal, and added shredded mozzarella, along with the cheddar cheese. My family loved them and I reheated the leftovers in a 350 degree oven, on a cookie sheet, for 20 minutes and they crisped up nicely. I'll definitely make this recipe again!
Reviewed on Mar. 18, 2012 by kullstarla
Made these for the family, and everyone loved them. Made my biscuits with Bisquick. Used the rice crispies, but couldn't figure out why they are in there. Am making these for a church dinner this week for 140 people. Actually, pretty easy, even for a crowd!
Reviewed on Mar. 13, 2012 by niagaracat
Super easy to make these and it makes a lot. I only made half of this and still ending up with lots of filling to stuff these. I think the rice crispies keeps the biscuit from getting soggy and it cooked nicely. Leftovers actually warmed up decently.
Reviewed on Mar. 11, 2012 by Loiscooks
Very tasty. I used the large muffin tins (6 per tin). I did have some trouble getting them out of the tins. I'm thinking I should have used two biscuits in each muffin tin. Also, I may have filled them too full. I will definitely make these again.
Reviewed on Mar. 08, 2012 by foxyv33
I halved the recipe, omitted the rice cereal (didn't see the point) and used cream of chicken instead of cream of mushroom soup and they were SO good; I will definitely make this recipe again!!!!
Reviewed on Mar. 01, 2012 by mimisha
I experimented with different size muffin pans and biscut types. I found the best to use was the jumbo muffin pan (6 per pan) and two country style biscuts per muffin tin.
Reviewed on Mar. 01, 2012 by jwilton
I used Pillsbury crescent rolls in a Large muffin pan and whatever cereal I have on hand, not necessarily rice crispies and it was simple, easy & good. It's definitely a keeper.
New recipes and fan favorites delivering daily inspiration.
© Reiman Media Group, LLC., 2012