Chicken to Go Biscuits
2 tbs butter
2 tbs flour
1/4 tsp salt
Dash pepper
1/2 cup milk
2 cups cubed cooked chicken
1 1/4 cups shredded Cheddar cheese
1/2 cup sliced drained mushrooms
1 can Pillsbury Grands Buttermilk biscuits 1 egg, beaten
3 cups cornflakes, crushed
Heat oven to 375 degrees. In saucepan, melt butter, stir in flour, salt
and pepper until blended. Add milk, cook 1 min. or until thickened,
stirring occasionally. Stir in chicken, cheese and mushrooms, set aside.
Separate biscuit dough into 8 biscuits. Pat each into 5 inch circle.
Place 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 25 min. or until golden brown.
If we were all like angels, the world would be a heavenly place.
*Angelique*
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