1 Chicken Bouillon Cube (dissolved in½ cup boiling water)

¼ tsp. Salt

1/8 tsp. Pepper

1/8 tsp. Garlic Powder

1 - 8 oz. Boneless Skinless Chicken Breast

1 - 10 oz. package Frozen Chopped Broccoli (thawed)

2 oz. Grated Cheddar Cheese

1 large Egg

Biscuit cups

3 Tbsp. Grated Parmesan Cheese

In a small skillet or saucepan, bring broth, salt, pepper and garlic powder to a simmer.

Add chicken breast and cook 10-15 minutes, over low heat, until chicken is no longer pink in the center ( do not overcook or chicken will be dry).

Heat oven to 400-degrees.

Remove chicken from skillet and cut into ¼ inch pieces. Reserve broth.

In a bowl, mix chicken, broccoli, cheddar cheese, egg and half the reserved broth.

Fill each biscuit cup with 3 Tbsp. chicken mixture and sprinkle with ¾ tsp. Parmesan cheese.

Bake 25 minutes, or until cheese and edges of biscuits are browned.

Remove from oven and let stand 5 minutes before removing from muffin cups.