Chicken and Broccoli Cups:
1 can refrigerated biscuits
1 cup cooked cubed chicken
4 cups cooked and chopped broccoli (frozen would work--thaw first)
1 can cream of chicken soup
1/2 cup milk
1 cup shredded cheddar
1/4 cup bread crumbs
Separate the biscuits into 12 equal pieces, roll into a flat circle and press into the cups of a muffin pan. Mix together the chicken, broccoli, soup and milk. Divide evenly among the muffin cups. Top with cheese and sprinkle with bread crumbs. Bake at 375 for approximately 20-25 minutes.
