Tuesday, December 2, 2008

Chicken Rolls

8 Refrigerated Biscuits
3 Chicken Breast
1 pkg of Cream Cheese
1/2 cup Butter, melted
1 cup of Corn Flakes crumbs
Seasoning Salt
1 can Cream of Chicken Soup

Preheat oven to 375. Boil chicken and shred. Mix chicken with cream cheese and seasoning salt. Spoon chicken mixture into biscuits and fold over. Seal edges. Dip in melted butter first, then corn flake crumbs. Bake for 20-25 minutes or until golden brown. Mix cream of chicken soup with milk and make into a sauce. Heat. Place on top of cooked rolls.

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