We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

No Image For Recipe
Bake-Off® Contest 21, 1970
Long Beach, California

Chicken To Go Biscuits

Fill Pillsbury® Grands!® Buttermilk Biscuits with chicken to make these delicious sandwiches - perfect for dinner.

(41)
(15)
Save and Share
  • prep time 20 min
  • total time 40 min
  • ingredients 11
  • servings 4
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
1000
(
Calories from Fat
380),
% Daily Value
Total Fat
42g
42%
(Saturated Fat
18g,
18%
),
Cholesterol
175mg
175%;
Sodium
2370mg
2370%;
Total Carbohydrate
111g
111%
(Dietary Fiber
4g
4%
  Sugars
15g
15%
),
Protein
44g
44%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
40%;
Calcium
35%;
Iron
130%;
Exchanges:
7 1/2 Starch; 1 Vegetable; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.