Chicken Cranberry Pinwheel Bake

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Ingredients

  • 2 cups packaged light biscuit mix
  • 1/2 cup skim milk
  • 1/2 cup cranberry-orange relish
  • 1/4 cup chopped onion
  • 1/4 cup margarine
  • 1/3 cup all-purpose flour
  • 1 14.5-oz can chicken broth
  • 1 1/3 cups skim milk
  • 1 1/2 cups cooked chicken or turkey cut into bite-size pieces
  • 1 cup shredded low-fat cheddar cheese (4 oz)
  • 1 16 -oz pkg frozen broccoli cooked
  • 1 8-oz pkg fresh mushrooms sliced

Directions

  1. Combine biscuit mix and the 1/2 cup skim milk. Stir until well blended. Turn out onto lightly floured surface. Knead 5 to 6 times.
  2. Roll to a 10 inch square. Spread cranberry relish over dough to within 2 inch on all sides. Roll up like a jelly roll. Moisten edges with water and seal. Cut into 8 slices and set aside.
  3. Spray a pan with Pam and sauté mushrooms until tender. In another saucepan, cook onion in margarine until tender but not brown. Stir in flour, blending well. Add chicken broth and the remaining skim milk. Stir until the mixture is thickened and bubbly, and then cook 2 minutes more.
  4. Stir in chicken or turkey, cheese and mushrooms. Cook and stir over low heat till cheese melts and mixture is boiling. Turn chicken mixture into a 13x9 inch baking dish.
  5. Arrange pinwheels, cut side down, atop hot mixture. Bake in a 425° oven about 25 minutes or until biscuits are browned.
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