Chick-n-Broccoli Pot Pies

INGREDIENTS
1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
2/3 cup shredded Cheddar or American cheese
2/3 cup crisp rice cereal
1 (9-oz.) pkg. Green Giant® 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

DIRECTIONS
1. Heat oven to 375°F. Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2-inch 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.
2. Cut large pieces of broccoli in half. In large 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.
3. Bake at 375°F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.

Source: Pilsbury.com

CHICKEN CROISSANTS

1 pkg. quick croissant rolls
5 boneless chicken breast halves
1 pkg. cream cheese
1 1/2 c. chopped celery
1/2 c. chopped onions
2 tbsp. melted butter
4 tbsp. bread crumbs
Dash of pepper & salt

Boil chicken breasts until done then shred chicken. Mix shredded chicken, cream cheese, celery, onion and salt and pepper in bowl. Take 2 croissants and place flat on cookie sheet to form a rectangle. Place 1/4 of chicken mix in center of rectangle and pinch 4 sides together. Brush butter on top of croissants and sprinkle with bread crumbs. Bake at 350 degrees for 20 minutes or until golden brown. Makes 4 croissants.

Source: Cooks.com