When King Soopers had a killer deal on Grands Biscuits I stocked up. However, I soon learned that we don’t really eat biscuits all that often. So I went in search of new ideas for how to use them. It appeared that the Money Saving Mom was on the same quest and I got some great ideas from her readers (posted here). One of the readers took me to a Pillsbury recipe for Chicken Biscuis To Go. I took that idea along with the leftovers in my fridge and this is what I came up with.
Cheesy Chicken Hot Pockets
Approx 4 c. leftover chicken and rice (I had leftover Cheesy Enchilada Hamburger Helper with added soutwest veggies and rice)
2 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits (I only ended up using 14 biscuits)
2 eggs, slightly beaten
3 cups bread crumbs (I always use homemade from leftover bread- keep in the freezer)
3 tsp. mexican seasoning
1. Heat oven to 375°F. Mix together bread crumbs and seasoning.
2. Separate biscuit dough into 16 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 seasoned bread crumbs. Place on ungreased cookie sheet. Bake at 375°F. for 20 minutes until golden brown.
They turned out GREAT. After they cooled, I put them all on a wax paper lined baking sheet and into the freezer. Once they froze I placed them into a freezer bag so that I can pull one out whenever I am in need of a quick lunch.
Tonights hubs wants to try making some with the leftover cheesy potato soup and chunks of ham. I will keep you updated.