By: Chiefquuer
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Ingredients
Serves Tool
Serves To:USMetric| 3 | Cup(c) | cooked brown rice | |
| 3 | Tablespoon(T) | wheat germ | |
| 2 1/2 | Cup(c) | cooked turkey, shredded | |
| 1/4 | Cup(c) | water chestnuts, diced | |
| 1/4 | Cup(c) | white corn | |
| 2 1/2 | Cup(c) | frozen broccoli | |
| 10 | Ounce(oz) | cream of chicken soup | |
| 1 1/4 | Cup(c) | water | |
| 1/4 | Teaspoon(t) | dry mustard | |
| 3/4 | Cup(c) | cheddar cheese, shredded |
Preparation
Preheat oven to 400° F. Lightly oil muffin tin pan. Put 1/4 cup cooked brown rice in the bottom of each muffin tin. Add 1/4 teaspoon wheat germ to each muffin, on top of rice. Then add small amounts of turkey, water chestnuts, white corn and frozen broccoli to each muffin. Combine soup, water and dry mustard with a whisk. Pour into each muffin. Top each muffin with 1 tablespoon Cheddar cheese and bake for 15 to 20 minutes.