Chickencups Recipes

BROCCOLI-CHICKEN CUPS

Broccoli-Chicken Cups image

I first sampled these when my cousin made them for a bridal shower. All the ladies raved over the fantastic flavor of their individual "casseroles." -Shirley Gerber, Roanoke, Illinois

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

2 tubes (10 ounces each) refrigerated biscuits
2 cups shredded cheddar cheese, divided
1-1/3 cups Rice Krispies
1 cup cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 cups frozen chopped broccoli, cooked and drained

Steps:

Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup., In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese.

Nutrition Facts : Calories 205 calories, Fat 11g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 560mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

CHICKEN CUPS

Chicken Cups image

Make and share this Chicken Cups recipe from Food.com.

Provided by ImPat

Categories Chicken Breast

Time 45m

Yield 24 chicken cups, 12 serving(s)

Number Of Ingredients 13

Ingredients

24 wonton wrappers (gow gee wrappers were specified)
cooking spray (olive oil)
1 bunch coriander (with roots intact washed)
1 lemon (medium sliced)
3 chicken breast fillets (600 grams)
1/2 red onion (small halved lengthwise and thinly sliced)
1 red capsicum (small finely shredded)
1/2 cup coriander (coarsely chopped)
1/4 cup coriander (extra coarsely chopped to serve)
1/2 cup mint (coarsely chopped)
2 tablespoons sweet chili sauce
3 teaspoons fish sauce
2 chilies (small red deseeded thinly sliced to serve)

Steps:

Preheat oven to 180C (160C fan forced).
Place wrappers on a flat surgace and spray with oil and line 2 x 12 hole mini muffin trays with wrappers to form cups and bake for 10 to 15 minutes or until crisp and then let cool.
Place water in a large deep frying pan to 3/4 full.
Cut coriander roots and 3cm stalk from coriander and add to the water with lemon slices and then bring to the boil over high heat.
Reduce the heat and add chicken and simmer uncovered for 10 minutes and then remove pan from heat and cool chicken in the liquid.
Drain stock from chicken, shred chicken.
Combine chicken, onion, capsicum, chopped coriander and mint in a medium bowl.
Whisk the juice and sauces and add to salad.
Spoon chicken mixture into cups and top with chilli and extra coriander and serve.

Nutrition Facts : Calories 61.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 1.6, Sodium 226.6, Carbohydrate 12.8, Fiber 1.4, Sugar 1.1, Protein 2.3

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