Easy Chicken Broccoli Mushroom Muffins

Prep Time

60 minutes

Cooking Time

30 minutes


12 servings


Chicken - Vegetable Mixture: 

1 lb chicken tenders or skinless breast, cut up into bite-sized pieces 

1 lg or 2 small shallots, chopped 

2 cups broccoli, cut up into bite-sized pieces (can use frozen and thawed) 

10 oz of crimini or white mushrooms, sliced, stems removed 

 2 carrots sliced 

1/2 cup of shredded cheddar cheese 

 Baking Mixture: 

1/2 cup Heart Smart Bisquick

1/2 cup of dairy milk or almond milk

2 eggs


Heat oven to 375 degrees and spray a 12 muffin cup tin with coconut or olive oil.

In a skillet, cook chicken until no longer pink in center, add shallots and cook 2 or 3 mins.   

 Add mushrooms, broccoli and carrots, stirring occasionally until tender Cool for 5 minutes, add cheese and stir.

 In a small bowl, stir baking ingredients together with a whisk until blended.  Spoon 1 tbs of baking mixture into each muffin cup.  Top with 1/3 cup of chicken-vegetable mixture. Spoon 1 more tbs of baking mixture onto top of chicken-vegetable mixture  in each muffin cup.

 Bake 30 minutes or until toothpick comes out clean.  Cool for 15 minutes and loosen sides and remove. 


Great for lunch or grab and go snack.


Adapted from www.bettycrocker.com