Me On A Monday - February 22nd

Good Morning.  I hope that everyone is keeping warm during these cold winter days.  And what better way to keep warm than with a delicious casserole for dinner.

I will make notes at the end of the recipe of the adjustments I made when making this recipe - twice now.

 

Chicken Cranberry Pinwheel Bake

For the Pinwheels:

2 cups packaged biscuit mix  (1)

½ cup milk

For the casserole:

½ cup cranberry orange relish

¼ cup chopped white sweet onion

¼ cup butter or margarine

1/3 cup all purpose flour

14oz of chicken or vegetable broth

1 1/3 cups milk

1 ½ cup cooked chicken (or turkey) cut into bite size pieces (3)

1 cup shredded cheese

1 can of mushrooms pieces, drained

Pinwheels:  combine biscuit mix with ½ cup milk; stir well, turn onto lightly floured surface, knead 5-6 times. Roll out to a 10 inch square, spread with cranberry relish over dough, roll up as a jelly roll, moisten edges with water, seal, cut into 8 slices, set aside.

In saucepan cook onion in butter/margrine until tender, stir in flour, blending well, add broth & 1 1/3 cups milk.  Cook & stir for 1-2 minutes, as it starts to thicken, add chicken/turkey, cheese & mushrooms, stir until cheese melts & mixture is on a low slow boil.  Turn chicken mixture into 12X7X2” baking dish, arrange pinwheels on top, bake at 425 until biscuits are browned.  Serves 4-6.

My Adjustments:  

(1) I used Pilsbury crescent rolls so I don't need the 1/2 cup milk

(2) I mixed whole berry cranberry sauce with orange marmalade jam to make cranberry relish 

(3) I use soy/tofu cut into slices (for me)

(4)  I used light fat Farmer's Marble

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