Mini Chicken And Stuffing Cups - cooking recipe

Ingredients

2 cups diced cooked chicken or turkey
1 1/2 cups uncooked Pepperidge Farm(R) Herb Seasoned Stuffing
1 (10 ounce) package frozen chopped broccoli, thawed
1 (10.75 ounce) can Campbell's(R) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup shredded Cheddar cheese
1/2 cup whole berry cranberry sauce

Preparation

Heat the oven to 350 degrees F. Place paper liners into 12 (2 1/2-inch) muffin-pan cups.
Stir the chicken, stuffing, broccoli, soup and cheese in a medium bowl. Spoon about 1/2 cup chicken mixture into each muffin-pan cup. Lightly press the chicken mixture down so it's level.
Bake for 25 minutes or until the chicken mixture is lightly browned. Top each with 2 teaspoons cranberry sauce.