Broccoli Chicken Muffins Recipes

BROCCOLI-CHICKEN CUPS

Broccoli-Chicken Cups image

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

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

2 tubes (10 ounces each) refrigerated biscuits
2 cups shredded cheddar cheese, divided
1-1/3 cups Rice Krispies
1 cup cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 cups frozen chopped broccoli, cooked and drained

Steps:

Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup., In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese.

Nutrition Facts : Calories 205 calories, Fat 11g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 560mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

BROCCOLI-CHICKEN MUFFINS

Broccoli-Chicken Muffins image

I first had these at a luncheon I attended. I got the recipe and have made them many times for my family. Great for a light lunch, usually serve with soup.

Provided by ratherbeswimmin

Categories Quick Breads

Time 1h22m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

2 cups baking mix (Bisquick or Pioneer Baking Mix)
1/3 cup grated parmesan cheese
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 large egg, beaten
1 cup buttermilk
2 tablespoons vegetable oil
1 cup chopped cooked broccoli
1 cup chopped cooked chicken

Steps:

Combine first 5 ingredients in a large bowl; make a well in the center of mixture.
Combine egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.
Stir in broccoli and chicken.
Spoon into greased muffin pan, filling to top.
Bake at 425 degrees for 20-22 minutes.
Remove from pan immediately.

IMPOSSIBLY EASY MINI CHICKEN AND BROCCOLI PIES

Impossibly Easy Mini Chicken and Broccoli Pies image

Serve this savory pie loaded with chicken and broccoli - a tasty dinner for your family made using Original Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 cup frozen chopped broccoli, thawed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs

Steps:

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Nutrition Facts : Calories 280, Carbohydrate 11 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 510 mg, Sugar 3 g, TransFat 1/2 g

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