Chicken to Go Biscuits

READY IN: 45mins
Recipe by BrendaM

This recipe is from the Pillsbury Quick and Easy Bake Off contest.

Top Review by Stacy Buzzell

these were great. I made some adjustments like I did not have GRANDS but I had regular pillsbury rolls so I used those (smaller and not half as yummy) and I skipped the cornflakes part but they were AWSOME....My family ate them all up... Tonight I am using this recipe again...thank you!!!

Ingredients Nutrition

  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons all-purpose flour or 2 tablespoons unbleached flour
  • 14 teaspoon salt
  • 1 dash pepper
  • 12 cup milk
  • 2 cups cubed cooked chicken
  • 1 14 cups shredded cheddar cheese (5 oz.)
  • 12 cup drained mushroom, chopped or sliced (4 oz.)
  • 1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
  • 1 egg, slightly beaten
  • 3 cups corn flakes, crushed or 1 cup corn flake crumbs


  1. Heat oven to 375°F.
  2. In medium saucepan, melt butter; stir in flour, salt and pepper until well blended.
  3. Add milk all at once.
  4. Cook about 1 minute until thickened, stirring occasionally.
  5. Stir in chicken, cheese and mushrooms; set aside.
  6. Separate biscuit dough into 8 biscuits.
  7. Roll or pat each into 5-inch circle.
  8. Place about 1/3 cup chicken mixture on each biscuit circle.
  9. Wrap dough around chicken mixture, pressing edges to seal.
  10. Dip rolls in egg, then coat with crushed cornflakes.
  11. Place on ungreased cookie sheet.
  12. Bake at 375°F for 20 to 25 minutes until golden brown.

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