Chicken to Go Biscuits
photo by 5hungrykids
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 29.58 ml butter or 29.58 ml margarine
- 29.58 ml all-purpose flour or 29.58 ml unbleached flour
- 1.23 ml salt
- 0.25 ml pepper
- 118.29 ml milk
- 473.18 ml cubed cooked chicken
- 295.73 ml shredded cheddar cheese (5 oz.)
- 118.29 ml drained mushroom, chopped or sliced (4 oz.)
- 462.09 g can Pillsbury Grands refrigerated buttermilk biscuits
- 1 egg, slightly beaten
- 709.77 ml corn flakes, crushed or 236.59 ml corn flake crumbs
directions
- 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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Reviews
-
Thank you for this post. These are wonderful. I am going to make them for the 3rd time. They were a hit at our church group. I cut chicken in very small pieces. I added green peas. To heat after being in the refrigerator, place in 325 degree oven for about 15 mins. Spray them with PAM first. Thanks again.
-
WOW!! We have had these 3 times. I did not change anything the first time. The next time I added a small amount of Broccoli. Turned out realy well. We just love this recipe. So many things you can stuff in them...Thank You for such a wonderful easy recipe with so many different things you can do with. This a the keeper of all keepers. Opps this is for pick your Chef.
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RECIPE SUBMITTED BY
BrendaM
Canada