Ingredients Jump to Instructions ↓

  1. 1 pack (10 oz.) buttermilk flaky biscuits

  2. 2 cans (4 3/4 oz. each) chunky chicken spread

  3. 1 pack (10 oz.) frozen broccoli spears, cooked as directed

  4. 1 can (11 oz.) cheddar cheese soup

  5. 1/3 cup Milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375. On a floured surface, roll each biscuit into an oval shape 4 by 3 inches. Spread a scant 2 tablespoons chunky chicken spread over center of each biscuit. Arrange 2 broccoli spears on each biscuit so that flower ends extend beyond edge of roll. Fold ends of dough over broccoli so that they overlap; pinch to seal together. Place biscuits on ungreased baking sheet and bake 15 minutes, until golden brown. Meanwhile, in a small saucepan mix soup and milk. Heat to boiing; simmer 2 minutes, stirring almost constantly. Serve sauce over biscuits. Makes 10 roll-ups. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #751 by L979@... on Aug 21, 1997


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