1 can Hungry Jack biscuits (10)
2/3 c. shredded Cheddar cheese
2/3 c. Rice Krispies
2 tbsp. butter
1 c. cooked, cubed chicken
1 c. cream of mushroom soup
1 sm. can mushrooms
1 (10 oz.) pkg. frozen chopped broccoli, cooked and drained
1/3 c. slivered almonds

Heat oven to 375 degrees. Separate biscuit dough and place each biscuit in ungreased muffin cup. Press dough to cover bottom and sides, forming 1/4 inch rim. Spoon 1 tablespoon cheese, then cereal into each cup; dot with butter. Combine chicken, soup, broccoli and mushrooms. Spoon 1/3 cup over cereal and sprinkle with almonds. Bake at 375 degrees for 20-25 minutes or until biscuits are golden brown. Serves 10 pot pies.