CHICKEN DIVAN ROLL UPS
1 (10 oz.) pkg. flaky buttermilk biscuits
2 (4 3/4 oz. each) cans Underwood chunky chicken spread
1 (10 oz.) pkg. frozen broccoli spears, prepared according to package
1 cup shredded process American cheese
3/4 cup Pet Evaporated milk
Preheat oven to 375 degrees F.
On a floured surface, roll out each biscuit into a 4x3-inch oval. Spread scant 2 tbsp chicken spread over center of each biscuit.
Arrange 2 broccoli spears on each biscuit so flower ends extend beyond edge of roll. Fold ends of dough over broccoli so they overlap; pinch to seal. Place biscuits on ungreased cookie sheet.
Bake 15 minutes, or until golden brown.
Meanwhile, in heavy saucepan, combine cheese and evaporated milk. Stir mixture over low heat until cheese is completely melted. Serve sauce over biscuits.
Source: Vintage recipe booklet: A Celebration of Cooking in America: Timeless Recipes from the Kitchens of Pet, 1984
1 (10 oz.) pkg. flaky buttermilk biscuits
2 (4 3/4 oz. each) cans Underwood chunky chicken spread
1 (10 oz.) pkg. frozen broccoli spears, prepared according to package
1 cup shredded process American cheese
3/4 cup Pet Evaporated milk
Preheat oven to 375 degrees F.
On a floured surface, roll out each biscuit into a 4x3-inch oval. Spread scant 2 tbsp chicken spread over center of each biscuit.
Arrange 2 broccoli spears on each biscuit so flower ends extend beyond edge of roll. Fold ends of dough over broccoli so they overlap; pinch to seal. Place biscuits on ungreased cookie sheet.
Bake 15 minutes, or until golden brown.
Meanwhile, in heavy saucepan, combine cheese and evaporated milk. Stir mixture over low heat until cheese is completely melted. Serve sauce over biscuits.
Source: Vintage recipe booklet: A Celebration of Cooking in America: Timeless Recipes from the Kitchens of Pet, 1984
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