- 1 loaf (1 pound) frozen bread dough, thawed or 12 dinner roll dough portions
- 2 cups diced cooked chicken
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/4 cup sliced ripe olives, drained
- 1/2 cup sliced frozen carrots, thawed
- 2 tablespoons minced fresh parsley
- 1 teaspoon chicken bouillon granules
- 1/4 teaspoon garlic powder
- Dash pepper
- 1/2 cup shredded sharp cheddar cheese
- If using bread dough, punch down and divide into 12 pieces. Flatten each piece or roll into a 6-in. circle. Press circles onto the bottom and up the sides of greased muffin cups.
- In a saucepan, combine remaining ingredients except cheese; cook and stir for 5 minutes or until heated through. Spoon into bread cups; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until browned. Yield: 6 servings.
Originally published as Saucy Muffin Cups in Country Chicken Cookbook 1995, p68
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