CHICKEN – CRANBERRY PINWHEEL BAKE
CHICKEN – CRANBERRY PINWHEEL BAKE
2 c. packaged biscuit mix
1/2 c. milk
1/2 c. cranberry – orange relish
1/4 c. onion, chopped
1/3 c. all-purpose flour
1/4 c. butter
1 (14 1/2 oz.) can chicken broth
1 1/3 c. milk
1 1/2 c. cooked chicken
1 c. Cheddar cheese, shredded
1 (3 oz.) can sliced mushrooms
To prepare pinwheels, combine biscuit mix and the 1/2 cup milk. Stir
until well blended. Turn out onto lightly floured surface; knead 5 to
6 times. Roll out to a 10-inch square. Spread cranberry relish over
dough to within 1/2 inch on all sides. Roll up as for jelly roll.
Moisten edges with water; seal. Cut into eight slices; set aside. In
saucepan, cook onion in butter until tender but not brown. Stir in
flour, blending well. Add chicken broth and the 1 1/3 cups milk. Cook
and stir until mixture is thickened and bubbly. Cook and stir 1 to 2
minutes more. Stir in chicken, cheese and mushrooms. Cook and stir
over low heat until cheese melts and mixture is boiling. Turn chicken
mixture into a 12 x 7 1/2 x 2 inch baking dish. Arrange pinwheels, cut
side down, atop hot mixture. Bake in a 425 degree oven 25 minutes or
until biscuits are browned. Serves 4 to 6.
