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CHICKEN-BROCCOLI POT PIES 
1 (10 oz.) can Hungry Jack Biscuits
2/3 c. (3 oz.) shredded cheddar cheese
2/3 c. Rice Krispies cereal
2 tbsp. butter
1 c. cooked, cubed chicken
1 can cream of chicken soup
1 (10 oz.) pkg. frozen broccoli, cooked & well drained
1/3 c. sliced almonds (opt.)
Cheese sauce (opt.)

Heat oven to 375 degrees. Separate biscuit dough into 10 biscuits. Place each biscuit in ungreased muffin cup; press dough to cover bottom and sides, forming 1/4" rim. Spoon about 1 tablespoon cheese, then cereal into each cup. Dot with butter. Combine chicken, soup and broccoli; spoon about 1/3 cup over cereal. Sprinkle with almonds.

Bake 20 to 25 minutes or until biscuit cups are deep golden brown. Serve with cheese sauce, if desired.

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