Chicken and Broccoli Rice Cups
From Denise, Clean Plate Club
Need a quick, easy meal? Trying to get the kiddos to eat their veggies? This is a great little meal that will please everyone. With some left over rotisserie chicken, it hits just about all the food groups! Cooking this dish in muffin cups also makes it fun and freezable. Just place in the fridge the night before to thaw and then pop in the oven to heat through.
Preheat oven to 350°. Bring rice and chicken broth to a boil and then turn it down to simmer for approximately 20 minutes. Meanwhile, cook frozen broccoli until just done.
Sauté the shallot in 1 tablespoon of butter.
Place shallot, chicken, rice, broccoli, salt, 3/4 cup of cheddar cheese, 1/4 cup of yogurt, milk, and eggs in a large bowl. Mix well.
Butter 12 standard muffin cups. Divide the mixture into all twelve muffin wells. Top with reserved cheddar cheese.
Bake for approximately 25 minutes.