Chicken to Go Biscuits

Recipe by BrendaM
READY IN: 45mins
SERVES: 4
UNITS: US

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
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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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