Tuesday, July 14, 2009

GratiTuesday!

Happy GratiTuesday!

The first thing I'm grateful for this week is that my dad is so knowledgeable and helpful about refrigerators and heating/cooling. We're having problems with BOTH this week, and he's been able to guide us over the phone to "bandage" the problems until the parts arrive.

The second thing I'm grateful for this week (I should warn you in advance, some of the things on my GratiTuesday lists might seem a little "small" to some people) is my toaster oven!! Whenever I turn on the regular oven it heats up the whole house for the entire night and the air conditioner runs all evening to catch up. I picked up a book from the library with recipes that are "toaster oven friendly", which will be a good resource. I made this dish the other night, and it was a huge hit!

CHICKEN BROCCOLI CUPS

1 (16 ounce) can refrigerated jumbo biscuit dough
2 cups shredded Cheddar cheese, divided
1 cup cubed cooked chicken
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10 ounce) package frozen chopped broccoli, cooked and drained

DIRECTIONS
Place biscuits in greased muffin cups, pressing dough over the bottom and up the sides. Add 1 tablespoon cheese to each cup.

In a large bowl, combine chicken, soup and broccoli; spoon into cups. Bake at 325 degrees F for 20-25 minutes or until bubbly and biscuit is browned. Sprinkle with remaining cheese.

1 comments:

Michelle said...

This looks really good! I think I'll make it for dinner tomorrow night:) We are doing super quick meals because this week is VBS!