Chicken to Go Biscuits
Source of Recipe
Pillsbury
List of Ingredients
- 2 tablespoons butter or margarine
- 2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
- 1/4 teaspoon salt
- Dash pepper
- 1/2 cup milk
- 2 cups cubed cooked chicken*
- 1 1/4 cups (5 oz.) shredded Cheddar cheese
- 1/2 cup (4 oz.) chopped or sliced drained mushrooms
- 1 (1 lb. 0.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
- 1 egg, slightly beaten
- 3 cups cornflakes, crushed or 1 cup cornflake crumbs
Instructions
- Heat oven to 375°F. In medium saucepan, melt butter; stir in flour, salt and pepper until well blended. Add milk all at once. Cook about 1 minute until thickened, stirring occasionally. Stir in chicken, cheese and mushrooms; set aside.
- Separate biscuit dough into 8 biscuits. Roll or pat each into 5-inch circle. Place about 1/3 cup chicken mixture on each biscuit circle. Wrap dough around chicken mixture, pressing edges to seal.
- Dip rolls in egg, then coat with crushed cornflakes. Place on ungreased cookie sheet. Bake at 375°F. for 20 to 25 minutes until golden brown.
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