Today I have for you a super easy and fun dinner that your family will love. Chicken, broccoli, and cheese baked inside a biscuit cup. Isn't it cute? I got the recipe from my friend, Brenda.
Chicken Broccoli Cups
2 cups cooked chicken, cubed or shredded
1½ cups shredded cheese, divided
2 cups small broccoli florets
2 tsp dried dill (I use the Pampered Chef's All-Purpose Dill Mix)
½ cup mayo
6 Grands refrigerated biscuits
Preheat oven to 375°. Coat a jumbo muffin tin with baking spray.
Take each biscuit and flatten it out, either with a rolling pin or just with your fingers. Line each muffin cup with a biscuit, creating a cup shape.
In a medium-sized bowl, combine the chicken, 1 cup cheese, broccoli, dill, and mayo. Fill each biscuit cup with the chicken mixture. Top with the remaining ½ cup cheese.
Bake for 15 minutes or until biscuit cups are golden brown.
Makes 6 servings.
This recipe is not only super easy, but it's easy to customize it. You can use whatever kind of cheese you like. I used my favorite shredded cheese, Kraft's Mexican blend. Brenda used white cheddar. I think it would be good with Swiss too.
The biscuit part is flexible too. Brenda used the garlic butter variety of crescent rolls (yum!), but I happened to have some Grands on hand the day I made these so that's what I used. Use whatever you have.
This is a great way to use up leftover chicken from roasting or if you snagged a rotisserie chicken from the store. I didn't have any leftover chicken when I made this, and I was feeling lazy and used a can of Hormel chicken. That works too.
If you keep your broccoli pieces small, they don't need to be precooked. They come out perfectly in the 15 minutes they are in the oven.
I loved this recipe so much that I used the same method with a different filling. I combined ground beef, baked beans, and barbecue sauce for that one. It was terrific too; check out my Barbecue Beef and Bean Cups.
Thanks so much Brenda for a terrific recipe!