Chicken To-Go Biscuits
Joyce
Ingredients
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 1/4 teaspoon salt
- Dash pepper
- 1/2 cup milk
- 2 cups cooked chicken, cubed (or 12-ounce can)
- 1 1/4 cups (5 ounces) shredded Cheddar cheese
- 1/2 cup (4 ounces) drained mushrooms, chopped or sliced
- 1 (1 lb 3 oz) tube Pillsbury Grands biscuits
- 1 egg, beaten
- 3 cups corn flakes, crushed
Directions
- Heat oven to 375°F.
- In a saucepan, melt butter; stir in flour, salt, and pepper until blended.
- Add milk all at once. Cook about 1 minute until thickened, stirring constantly.
- Stir in chicken, cheese, and mushrooms; set aside.
- Separate biscuit dough into 8 biscuits. Roll each into a 5-inch circle.
- Place 1/8 of the chicken mixture on each circle. Wrap dough around filling and press edges to seal.
- Dip rolls in beaten egg, then coat with crushed corn flakes.
- Place on an ungreased cookie sheet and bake 25 minutes or until golden brown.