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Chicken to Go Biscuits: A Nostalgic Culinary Adventure

The aroma of warm, buttery biscuits always takes me back to my grandmother’s kitchen. Every Sunday, she’d whip up a batch, and the entire house would be filled with that irresistible scent. One Sunday, she surprised us with these savory Chicken to Go Biscuits. The flaky, golden crust, the creamy chicken filling, and that satisfying crunch of cornflakes – it was a symphony of textures and flavors that I’ve cherished ever since. It was like a warm hug in every bite. Now, I share this recipe with you, a simple yet comforting dish that’s perfect for any occasion.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes
Servings: 8
Dietary Type: Comfort Food

Ingredients

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

Equipment Needed

Medium saucepan
Cookie sheet
Rolling pin (optional)
Two shallow bowls (one for the egg wash, one for the corn flakes)

Instructions

Preheat your oven to 375°F (190°C). Ensure the oven rack is in the center position for even baking.
In a medium saucepan, melt 2 tablespoons of butter or margarine over medium heat.
Whisk in 2 tablespoons of all-purpose flour (or unbleached flour), ¼ teaspoon of salt, and a dash of pepper until the mixture is smooth and well blended, forming a roux. Cook for about 1 minute, stirring constantly, to cook out the raw flour taste.
Pour in ½ cup of milk all at once. Continue stirring constantly to prevent lumps from forming.
Cook for about 1 minute, stirring occasionally, until the sauce has thickened slightly. It should be thick enough to coat the back of a spoon.
Remove the saucepan from the heat and stir in 2 cups of cubed cooked chicken, 1 1/4 cups of shredded cheddar cheese, and ½ cup of drained, chopped or sliced mushrooms. Mix until the cheese is melted and all ingredients are well combined. This is your delicious chicken filling. Set aside to cool slightly. This helps prevent the biscuit dough from becoming too soft.
Open the can of Pillsbury Grands refrigerated buttermilk biscuits. Separate the dough into 8 individual biscuits.
On a lightly floured surface, roll or pat each biscuit into a 5-inch circle. If you don’t have a rolling pin, gently patting the dough works just as well. Aim for a uniform thickness to ensure even baking.
Place about 1/3 cup of the chicken mixture onto the center of each biscuit circle.
Carefully wrap the dough around the chicken mixture, pressing the edges firmly to seal. Ensure there are no gaps to prevent the filling from leaking out during baking. A little water on the edges can help them stick together better.
In one shallow bowl, lightly beat 1 egg. In another shallow bowl, place 3 cups of crushed corn flakes (or 1 cup of corn flake crumbs).
Dip each assembled biscuit roll into the beaten egg, ensuring it is coated on all sides.
Immediately transfer the egg-coated roll to the bowl of crushed corn flakes and coat thoroughly. Press the corn flakes gently onto the dough to ensure they adhere well.
Place the coated biscuits on an ungreased cookie sheet, leaving some space between each.
Bake at 375°F (190°C) for 20 to 25 minutes, or until the biscuits are golden brown and the filling is heated through. Keep an eye on them – baking times can vary depending on your oven.
Remove from the oven and let cool slightly on the baking sheet before serving.

Expert Tips & Tricks

Make-Ahead Magic: Prepare the chicken filling a day in advance and store it in the refrigerator. This will save you time on the day you plan to bake the biscuits.
Cheese Please!: Feel free to experiment with different types of cheese in the filling. Gruyere, Monterey Jack, or even a spicy pepper jack would add a unique twist.
Cornflake Crunch Boost: For extra crunch, toast the crushed cornflakes in a dry skillet for a few minutes before using them to coat the biscuits.
Biscuit Dough Alternatives: If you can’t find Pillsbury Grands biscuits, you can use other refrigerated biscuit dough or even make your own homemade biscuit dough from scratch.
Leaky Biscuit SOS: If any filling leaks out during baking, don’t worry! Just carefully scrape it off the cookie sheet after the biscuits have cooled slightly.

Serving & Storage Suggestions

Serve these Chicken to Go Biscuits warm as a comforting lunch, dinner, or snack. They are delicious on their own or alongside a simple green salad or a bowl of soup.

Room Temperature: These are best enjoyed fresh. Do not leave at room temperature for longer than 2 hours.
Refrigerate: Store any leftover biscuits in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat refrigerated biscuits in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. You can also microwave them for a quicker option, but the crust may become softer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	806.8 kcal	N/A
Calories from Fat	362 g	45%
Total Fat	40.2 g	61%
Saturated Fat	17.4 g	87%
Cholesterol	162 mg	53%
Sodium	1920.5 mg	80%
Total Carbohydrate	73.9 g	24%
Dietary Fiber	2.5 g	9%
Sugars	12 g	48%
Protein	38.1 g	76%

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegetarian Delight: Substitute the chicken with cooked lentils or chickpeas for a vegetarian version. Add extra vegetables like chopped carrots, peas, or bell peppers.
Spicy Kick: Add a pinch of red pepper flakes to the chicken filling or use pepper jack cheese for a spicy twist.
Herbaceous Flavor: Mix in some fresh herbs like thyme, rosemary, or parsley to the filling for a more aromatic flavor.
Gluten-Free Option: Use gluten-free biscuit dough and gluten-free cornflakes (check the labels carefully) to make this recipe gluten-free.
Creamy Sauce Upgrade: For an extra rich and creamy sauce, stir in a tablespoon of cream cheese or sour cream at the end of cooking.

FAQs (Frequently Asked Questions)

Q: Can I use canned chicken instead of cooked chicken?
A: Yes, you can use canned chicken. Be sure to drain it well before adding it to the filling.

Q: What can I use if I don’t have corn flakes?
A: You can use crushed crackers or breadcrumbs as a substitute for corn flakes. They won’t provide the same crunch, but they’ll still add a nice texture.

Q: Can I freeze these biscuits after baking?
A: Yes, you can freeze baked biscuits. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Reheat in the oven until warmed through.

Q: Can I add vegetables to the chicken filling?
A: Absolutely! Adding vegetables like peas, carrots, or celery can enhance the flavor and nutritional value of the filling.

Q: How do I prevent the biscuits from burning on the bottom?
A: To prevent burning, make sure your oven temperature is accurate, and place the cookie sheet on the center rack. You can also line the cookie sheet with parchment paper.

Final Thoughts

These Chicken to Go Biscuits are more than just a recipe; they’re a comforting memory brought to life. I hope you’ll try this recipe and experience the joy and nostalgia it brings. Don’t hesitate to experiment with different variations to create your own unique twist. I’d love to hear your feedback and see your creations! Pair these biscuits with a crisp green salad for a complete and satisfying meal. Enjoy!

Chicken to Go Biscuits Recipe