Chicken To Go Biscuits

Photo: psfreeman

Fill Pillsbury Grands Buttermilk Biscuits with chicken to make these delicious sandwiches. Works with different fillings: asparagus, broccoli, bacon, scallions. Sauce should be doubled and cream soups may be used as a shortcut. Different coatings may be used as well: instead of cornflakes, try breadcrumbs or panko; add Parmesan cheese, salt, pepper. Recipe from Pillsbury.

Yield: 4 servings
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  • 2 tablespoon(s) butter
  • 2 tablespoon(s) all-purpose flour
  • 1/4 teaspoon(s) salt
  • 1 dash(es) pepper
  • 1/2 cup(s) milk
  • 2 cup(s) cubed cooked chicken
  • 1 1/4 cup(s) (5 oz.) shredded Cheddar cheese
  • 1/2 cup(s) (4 oz.) chopped or sliced drained mushrooms
  • 1 16.3-ounce can(s) Pillsbury Grands Refrigerated Buttermilk Biscuits
  • 1 egg, slightly beaten
  • 3 cup(s) cornflakes, crushed or 1 cup cornflake crumbs


  1. Step 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. Step 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. Step 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.
November 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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