Saucy Muffin Cups Recipe

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I don't have a lot of time on my hands. But after busy days on our dairy farm, everyone expects a good hearty supper. So I came up with this simple savory dish.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 385 calories, 13g fat (4g saturated fat), 54mg cholesterol, 1071mg sodium, 45g carbohydrate (4g sugars, 3g fiber), 25g protein .


  1. 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.
  2. 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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