Gluten Free Chicken Cheesy Broccoli Cups

 

2 cups of Cheddar cheese (separate ½ cup and set aside)

1 ½ cup of Cooked Chicken cut into bite size pieces

1 package of Gillian’s frozen pizza dough (defrosted)

1 ¼ cup of Progresso’s cream of mushroom soup

1 cup of chopped frozen broccoli, cooked and drained

¼ tsp of pepper

Spectrum Cooking Spray

Directions:  Spray muffin tin with Spectrum Spray. Place rolled out pizza crust (about 1/8 inch thick) cut with a large round 3 ½ inch cookie cutter into greased muffin tins. Press dough into the muffin tin slots.

In a large bowl combine chicken, 1 ½ cups of cheese, broccoli, mushroom soup and pepper. Spoon mixture onto the dough in the muffin tin slots. Top with remaining cheese. Bake at 375 for 25-30 minutes.