Best Broccoli Chicken Cups 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.

PESTO CHICKEN LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY

Pesto Chicken Low-carb Broccoli Parmesan Cups Recipe by Tasty image

Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, boneless, skinless chicken breasts, salt, pepper, pesto, cherry tomato, fresh basil

Provided by Julie Klink

Categories Snacks

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 cups broccoli floret
1 clove garlic, minced
1 cup grated parmesan cheese
1 egg
2 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, cubed
salt, to taste
pepper, to taste
1 cup pesto
1 ½ cups cherry tomato, halved
1 tablespoon fresh basil, chopped

Steps:

Preheat oven to 375˚F (190˚C).
In a food processor add the broccoli, Parmesan, 1 clove of garlic, 1egg and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
Cool the broccoli cups. Once cooled, remove from the muffin tin.
Heat 1 tablespoon olive oil in a large skillet medium heat. Add the chicken and season with salt and pepper, and cook until golden on all sides.
Add the pesto and stir to combine. Remove from the heat.
Fill the broccoli Parmesan cups with the pesto chicken. Top with slices of tomatoes and basil.
Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
Enjoy!

Nutrition Facts : Calories 189 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram

BROCCOLI CHICKEN DIVAN CUPS

Broccoli Chicken Divan Cups image

This recipe came out of a free cooking school booklet. I haven't tried it yet but it looks like a pretty easy appetizer.

Provided by Zaney1

Categories Chicken

Time 30m

Yield 24 appetizers, 1 serving(s)

Number Of Ingredients 8

Ingredients

1 (17 1/3 ounce) package frozen puff pastry sheets, thawed
4 cups broccoli florets, cooked
2 cups cooked chicken, diced
1 (10 3/4 ounce) can cream of chicken soup
1/3 cup milk
2 tablespoons dry breadcrumbs
1 tablespoon butter, melted
1/2 cup cheddar cheese, shredded

Steps:

Place 1 pastry sheet on a lightly floured surface.
Roll into an approximately 12x9 inch rectangle.
Cut into 12 (3inch) squares.
Press squares into muffin pans.
Repeat with remaining pastry sheet.
Stir together broccoli, chicken, soup and milk.
Spoon mixture into prepared pastry filled muffins cups.
In a seperate bowl, stir together breadcrumbs and butter.
Sprinkle breadcrumb mixture over each tartlet.
Top each with cheese.
Bake at 425 for 10-15 minutes or until thoroughly heated and cheese is melted.
Serve immediately.

Nutrition Facts : Calories 3954.6, Fat 257.9, SaturatedFat 78.6, Cholesterol 335.6, Sodium 4073.6, Carbohydrate 271.9, Fiber 8, Sugar 6.4, Protein 140.2

CHICKEN AND BROCCOLI CUPS

Chicken and Broccoli Cups image

Frozen puff pastry makes these rich and creamy appetizers a snap to prepare. Sometimes, instead of chopping the tomatoes, I put a slice on top of each cup before popping them in the oven. -Marty Kingery of Point Pleasant, West Virginia

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

2-1/2 cups diced cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup frozen chopped broccoli, thawed and drained
2 small plum tomatoes, seeded and chopped
1 small carrot, grated
1 tablespoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon pepper
1 sheet frozen puff pastry, thawed
1/4 cup grated Parmesan cheese

Steps:

In a large bowl, combine the first 8 ingredients; set aside. On a lightly floured surface, roll pastry into a 12-in. x 9-in. rectangle. Cut lengthwise into 4 strips and widthwise into 3 strips. Gently press puff pastry squares into muffin cups coated with cooking spray. , Spoon chicken mixture into pastry cups. Sprinkle with Parmesan. Bake at 375° for 25-30 minutes or until golden brown. Serve warm.,

Nutrition Facts : Calories 182 calories, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 310mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein.