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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
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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.
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