Ingredients

1 (10-oz.) can Hungry Jack Refrigerated Flaky Biscuits2/3 cup shredded Cheddar or American cheese 2/3 cup crisp rice cereal 1 (9-oz.) pkg. Green Giant Harvest Fresh Frozen Cut Broccoli, thawed 1 cup cubed cooked chicken or turkey 1 (10 3/4-oz.) can reduced-sodium condensed cream of chicken or mushroom soup 1/3 cup slivered or sliced almonds Heat oven to 375F. Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2' rim over edge of muffin cup. Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup. Press mixture into bottom of each cup. Cut large pieces of broccoli in half. In medium bowl, combine broccoli, chicken and soup; mix well. Spoon about 1/3 cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds. Bake at 375F for 20 to 25 minutes or until edges of biscuits are deep golden brown. 10 pot pies TIPS: To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed above. To reheat, wrap loosely in foil; heat at 375F for 18 to 20 minutes

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