4cupslow sodium chicken brothused to cook the rice
2cansPillsbury biscuits
1/3cupmushrooms, whitesautéed
3cupsbroccoli, freshsteamed and diced into small pieces
1tsp.garlic powder
1Tbsp.Nutritional Yeast
1/2tsp.onion powder
1/2tsp.red pepper chili flakes
salt and pepper to tasteor 1/2 tsp. each
2cupscheddar cheeseplus additional for topping
1/4cuplight sour cream
2Tbsp.milk
2eggs
optional topping: 1/2 cup breadcrumbs mixed with 2 Tbsp. melted butter
Instructions
Preheat oven to 350 degrees F. Cook the rice according to package (cook with chicken broth for more flavor).
Meanwhile, mix all of the ingredients - expect the breadcrumb topping - together. Once rice is done, add into the broccoli cheese mixture and stir together well.
Take each biscuit and form into a muffin tin and scoop the cheesy broccoli rice mixture in each biscuit. Top each cup with the breadcrumb mixture and a sprinkle of cheese if desired. Repeat until all biscuits are used. If there is additional broccoli rice filling, make a separate casserole! :)
Bake in oven for 20 minutes and enjoy warm!
Notes
**I chopped my mushrooms and cooked them with about 1 Tbsp. olive oil for 3 minutes.