KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Ingredients
2tablespoons butter or margarine
2tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1/4teaspoon salt
Dash pepper
1/2cup milk
2cups cubed cooked chicken*
1 1/4cups (5 oz.) shredded Cheddar cheese
1/2cup (4 oz.) chopped or sliced drained mushrooms
1(16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1egg, slightly beaten
3cups cornflakes, crushed or 1 cup cornflake crumbs
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.
|
1st Keep
 Hunoosh
|
Comments