Chicken Broccoli Pot Pies

1 can (10 oz) large-size refrigerated flaky biscuits
2/3 cup (3 oz) shredded cheddar or American cheese
2/3-cup crisp rice cereal
2 tablespoons margarine or butter
1 cup cooked cubed chicken
1 can (10 ¾ oz) condensed cream of chicken or mushroom soup
1 package (10 oz) frozen chopped broccoli, cooked
1/3 cup slivered or sliced almonds
Cheese sauce, if desired


Separate biscuit dough into 10 biscuits. Place each biscuit in ungreased muffin cup; press dough to cover bottom and sides, forming ¼ inch rim. Spoon about a tablespoon cheese, then cereal into each cup; dot each with margarine. Combine chicken, soup and broccoli; spoon about 1/3 cup over cereal. Sprinkle with slivered almonds. Bake at 375 degrees for 20 to 25 minutes or until biscuit cups are deep golden brown. Serve with cheese sauce, if desired.

Note: To make ahead, prepare, cover and refrigerate up to two hours; bake as directed. To reheat, wrap loosely in foil; heat at 375 degrees for 18 to 20 minutes.