I hadn’t planned to do another Easy Eats post so soon, but I posted this picture online over the weekend and the people demanded the recipe! And you already know how I roll…I’m here for the people!
I found this recipe a while back – on Pinterest, I think. We had most of the ingredients, so I decided to give it a whirl.
Here’s the original name/recipe for the dish.
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 1-1/3 cups crisp rice cereal
- 1 cup cubed cooked chicken
- 2 tubes (10 ounces each) refrigerated biscuits
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 3 cups frozen chopped broccoli, cooked and drained
- 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. Yield: 10-12 servings.
These are my notes:
I thought I had a whole bag of frozen broccoli, but I didn’t. Womp! So I used the bag of frozen mixed veggies (carrots, broccoli, and cauliflower) I did have. This is why I called it mini pot pies, instead of broccoli cups.
I used saltine crackers (crushed) instead of the crisped rice the recipe called for. I refused to buy a whole box of Rice Krispies for this recipe! And even with using the crackers, I’m still not sure of their purpose. You can easily do without them.
I used cream of chicken soup, instead of cream of mushroom.
I would say plan to make 1o servings and use one can of biscuits. I bought two cans and felt silly opening the second can just to use two biscuits out of it. After filling the 12 cups I had a little bit of filling left over, so I used two more biscuits and created an individual serving in a ramekin.
Other than those notes, I absolutely loved this dish! It was delicious and very easy to make!
Do you think you’ll try it? You can make it a meatless entree by simply adding more veggies or beans instead of meat.
On Superbowl Sunday I prepared this dish and it was another instant hit! Mexican food is my favorite food, so any variation of a taco is generally going to win with me!
What you’ll need:
1lb of ground beef (or meat of your choice)
1 packet of taco seasoning
15oz of sweet corn (frozen or canned)
1 can of chili beans
1 can of diced tomatoes
2 cups of shredded cheese (Cheddar or a Mexican blend)
1 cup of crushed tortilla chips
What to do:
Prepare the meat with the taco seasoning, as directed
Add in the corn, beans, tomatoes, and 1 cup of cheese
Layer the the tortilla chips (I used left over tostada shells in the pic) in a baking dish
Spread the meat mixture on top of the chips
Sprinkle the top with the remaining cheese (add extra, if you like!)
Bake for 20 minutes at 350 degrees
This is soooo good and so easy, it’s a sin!
I made these over the weekend, posted the pic online and have since gotten several requests for the recipe!
My 8th grade Home Economics teacher (do they still have that class?) taught me how to make these and I thank her for it!
Ain’t nobody got time for making batter from scratch around here, so here’s how I did it:
1 can of refrigerated biscuits (buttermilk, flaky…your choice!)
Vegetable oil (enough to make a 2 inch pool in the pan)
- Pull each biscuit apart into halves
- Roll each halve to stretch it out a bit, then roll into a ball (yielding 24 balls)
- Fry the balls in the oil (in medium heat) until each side is golden brown, but long enough to cook the center
- Remove the balls from the oil and place on a paper towel
- Immediately sprinkle with the powder sugar
- Serve warm
Told you it was easy! They were a hit with my family.
Happy Cooking and let me know if you decide to try them!
I found this recipe, believe it or not, on the packing of some biscuits. I wasn’t looking to make monkey bread, but decided to give it a try after seeing how simple the recipe looked. I guess that makes me the kind of consumer Pillsbury had in mind when they printed the recipe on the packing! #sucker
Here’s what you’ll need:
4 cans of biscuits (regular size)
3/4 cup granulated sugar
3/4 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup butter (melted)
What to do:
Mix the granulated sugar and cinnamon in a gallon sized Ziploc bag
Cut the biscuits into quarters
Place the biscuit pieces into the sugar mix and shake until coated
Place biscuit pieces into a greased Bundt pan
Mix the melted butter with the brown sugar
Pour brown sugar “sauce” over the biscuits
Bake at 350 degrees for 40-45 minutes (until golden brown)
I didn’t take pictures as I was preparing the monkey bread because I didn’t decide to blog it until afterward. For the most part, I think the steps look pretty self explanatory. I did, however, get a shot of the final product!