Ingredients:
Chicken Mixture:
I tablespoon vegetable oil
I tablespoon vegetable oil
1 lb. boneless, skinless
chicken breasts
1 medium onion, chopped
(1/2 cup)
1 cup Green Giant frozen
chopped broccoli, thawed
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar
cheese
Baking Mixture:
½ cup Bisquick
½ cup Bisquick
½ cup milk
2 eggs
Directions:
1.
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking
spray.
2.
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.
3.
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.
4.
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.
[Makes
6 servings (2 mini pies each)]
*www.bettycrocker.com