Broccoli Chicken Muffins Recipes

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.

Steps:

• Heat oil in a large skillet over medium heat. Fry chicken breasts until cooked through, about 15 to 20 minutes.
• Combine the milk and cream of broccoli soup; pour over the chicken. Reduce heat to simmer and cook for a few more minutes. Stir in Cheddar cheese until well blended, and remove from heat. Serve immediately over rice or noodles.

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.

Steps:

• In a large bowl, combine flour, oats, sugar, baking powder and salt. In a small bowl, mix milk, oil and egg; stir into dry ingredients just until moistened. Fold in broccoli and cheese. , Spoon into greased or paper-lined muffin cups. Bake at 400° for 18-20 minutes or until top springs back when lightly touched.

Steps:

• Combine the broccoli, onion, ham, and cheese; set aside.
• In a mixing bowl, beat eggs until frothy. Add oil; mix well.
• Combine dry ingredients; add to the egg mixture just until moistened. Fold in the broccoli mixture.
• Fill greased muffin cups (NO paper liners!) two-thirds full. Bake at 375F for 20 minutes. Cool for 10 minutes; remove to a wire rack.
• These freeze very well.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
• Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
• Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

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.