Total Time
1hr 22mins
Prep 1 hr
Cook 22 mins

I first had these at a luncheon I attended. I got the recipe and have made them many times for my family. Great for a light lunch, usually serve with soup.

Ingredients Nutrition

Directions

  1. Combine first 5 ingredients in a large bowl; make a well in the center of mixture.
  2. Combine egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.
  3. Stir in broccoli and chicken.
  4. Spoon into greased muffin pan, filling to top.
  5. Bake at 425 degrees for 20-22 minutes.
  6. Remove from pan immediately.
Most Helpful

These are very good, but they are listed as a "low residue diet" recipe. Broccoli is listed as a food to avoid for people on a low residue diet. Too difficult to digest

niki1128 March 25, 2010

Thanks for the inspiration! I used buttermilk substitute (1 cup of milk mixed with 1TBSP vinegar); used a marble cheese instead of parmesan, and therefore only used 1 TBSP oil to compensate for the oil in the cheese. Also tossed in a handful of FMV (Frozen Mixed Vegetables) :)

Something to Chu On January 20, 2010

Great I made them in jumbo muffin pan so it made six. They came out great. I used caned chicken chunks and used the broth as some of the milk and used powdered buttermilk. Thank you so much. We will sure make this again it is a keeper.

Rene M. November 15, 2009