Chicken To Go Biscuits

Posted On September 27, 2008

Filed under Dinner

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2 TBS butter or margarine
2 Tbs Pillsbury Best all purpose or unbleached flour
1/4 tsp salt
Dash of pepper
½ cup milk
2 cups cubed cooked chicken
1 1/4 cup (5 oz) shredded Cheddar cheese
½ cup (4 oz) chopped or sliced drained mushrooms (optional)
1 (16,3 oz) can Pillsbury Grands Buttermilk Biscuits
1 egg, slightly beaten
3 cups cornflakes, crushed or 1 cup cornflake crumbs

1. Heat oven to 375 degrees F. In medium saucepan, melt butter, stir in flour, salt and pepper until well blended. Add milk all at once. Cook about 1 minutes until thickened, stirring occasionally. Stir in chicken, cheese and optional mushrooms; set aside.
2. 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.
3. Dip rolls in egg, then coat with crushed cornflakes. Place on ungreased cookie sheet. Bake at 375 degrees F. For 20 to 25 minutes, until golden brown.

Mrs. Regina Rouh
Long Beach, CA
Bake-Off® Contest 21, 1970


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