Chicken To Go Biscuits

By nurseliz

Ingredients

• INGREDIENTS
• 2 2
• tablespoons butter or margarine
• 2 2
• tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
• 1/4 1/4
• teaspoon salt
• Dash pepper
• 1/2 1/2
• cup milk
• 2 2
• cups cubed cooked chicken*
• 1 1/4 1 1/4
• cups (5 oz.) shredded Cheddar cheese
• 1/2 1/2
• cup (4 oz.) chopped or sliced drained mushrooms
• 1 1
• (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
• 1 1
• egg, slightly beaten
• 3 3
• cups cornflakes, crushed or 1 cup cornflake crumbs

Details

Servings 4

Preparation

Step 1

DIRECTIONS
1 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. 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°F. for 20 to 25 minutes until golden brown.

Nutritional Information
1 Serving (1/4 of Recipe)

Calories 1000
(Calories from Fat 380),

Total Fat 42g
(Saturated Fat 18g,
Cholesterol 175mg;
Sodium 2370mg;
Total Carbohydrate 111g
(Dietary Fiber 4g,
Sugars 15g),
Protein 44g;

Percent Daily Value*:

Vitamin A 45.00%;
Vitamin C 40.00%;
Calcium 35.00%;
Iron 130.00%;

Exchanges:

7 1/2 Starch;
1 Vegetable;
4 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.