From chicken pot pie to broccoli casserole, tots will love these perfectly portioned riffs on family favorites.
Chicken Pot Pies
Prepare boxed pancake mix as directed. Place thawed frozen veggies (carrots, peas, corn), shredded cheddar cheese, and shredded rotisserie chicken in the wells of a muffin pan. Fill each well 3/4 full with pancake batter. Bake at 375°F for 25 to 30 minutes, or until a knife inserted in the center comes out clean.
Line each well of a muffin pan with a wonton wrapper. Spread a thin layer of marinara sauce on the noodles and then sprinkle mozzarella and parmesan cheeses on top. Place another layer of noodles on top of the cheese. Continue layering with sauce, cheese, and noodles until the well is almost full, finishing with cheese as the top layer. Bake at 375°F for 18 to 20 minutes.
Combine 2 cups dry pasta, 1 1/3 cups chopped broccoli, 1 egg, 2 Tbsp mozzarella cheese, 1 Tbsp parmesan cheese, and 1/4 tsp garlic salt. Fill wells 3/4 full with mixture. Distribute 1 cup heavy cream among wells and top each with bread crumbs. Bake at 350°F for 20 minutes.
Use a biscuit cutter to cut rounds in prepackaged pizza dough. Place 1 round inside each well of a muffin pan. Add your favorite fillings and place another round of dough on top. Lightly press dough rounds together. Brush tops with butter and sprinkle with grated parmesan cheese. Bake on the bottom oven rack at 400°F for 20 minutes.
Cornbread Chili & Cheese Bakes
Add 2 heaping Tbsp cornbread batter to each well of a muffin pan. Then divide 12 oz of chili evenly among the wells. Bake at 350°F for 20 minutes. Top with cheese, sour cream, and other favorites.
By Michael Kraus