Party, Poultry, Sandwiches

Chicken To Go Biscuits

  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1/4 tsp Salt
  • Dash Pepper
  • 1/2 cup Milk
  • 2 cups cooked cubed Chicken
  • 1 1/4 cup-5oz shredded Cheese, Cheddar
  • 1/2 cup-4oz chopped/sliced:drained Mushrooms
  • 1 can Grands Refrigerated Biscuits
  • 1 slightly beaten Egg
  • 1 cup Cornflake Crumbs

    • 1. Heat oven to 375°. Melt butter; stir in flour, salt, and pepper until wellblended. Add milk all at once. Cook about 1 minute until thickened, stirring occasionally. Stir in chicken, cheese and mushrooms; set aside.

    2. Seperate biscuit dough into 8 biscuits. Roll or pat each into a 5 inch circle. Place about 1/3 cup chicken mixture on each biscuit circle. Wrap dough around chicken mixture, pressing edges to seal.

    3. Dip rolls in egg, then coat with curshed cornflakes, Place on ungreased cookie sheet. Bake at 375º for 20-25 minutes until golden brown.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lola Austin of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!