Ingredients
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2 tablespoons butter or 2 tablespoons margarine
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2 tablespoons all-purpose flour or 2 tablespoons unbleached flour
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1/4 teaspoon salt
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1 dash pepper
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1/2 cup milk
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2 cups cubed cooked chicken
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1 1/4 cups shredded cheddar cheese (5 oz.)
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1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
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3 cups corn flakes, crushed or 1 cup corn flake crumbs
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1 egg, slightly beaten
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1/2 cup drained mushroom, chopped or sliced (4 oz.)
Instructions
- 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.