Chicken Cranberry Pinwheel Bake Recipe

• 2 c. packaged biscuit mix
• 1/2 c. lowfat milk
• 1/2 c. cranberry - orange relish
• 1/4 c. onion, minced
• 1/3 c. all-purpose flour
• 1/4 c. butter
• 1 (14 1/2 ounce.) can chicken broth
• 1 1/3 c. lowfat milk
• 1 1/2 c. cooked chicken
• 1 c. Cheddar cheese, shredded
• 1 (3 ounce.) can sliced mushrooms

1. To prepare pinwheels, combine biscuit mix and the 1/2 c. lowfat milk.
2. Stir till well blended.
3. Turn out onto lightly floured surface; knead 5 to 6 times.
4. Roll out to a 10-inch square.
5. Spread cranberry relish over dough to within 1/2 inch on all sides.
6. Roll up as for jelly roll.
7. Moisten edges with water; seal.
8. Cut into eight slices; set aside.
9. In saucepan, cook onion in butter till tender but not brown.
10. Stir in flour, blending well.
11. Add in chicken broth and the 1 1/3 c. lowfat milk.
12. Cook and stir till mix is thickened and bubbly.
13. Cook and stir 1 to 2 min more.
14. Stir in chicken, cheese and mushrooms.
15. Cook and stir over low heat till cheese melts and mix is boiling.
16. Turn chicken mix into a 12 x 7 1/2 x 2 inch baking dish.
17. Arrange pinwheels, cut side down, atop warm mix.
18. Bake in a 425 degree oven 25 min or possibly till biscuits are browned.
19. Serves 4 to 6.

biscuit mix, milk, cranberry orange relish, onion, allpurpose, butter, chicken broth, milk, chicken, cheddar cheese, mushrooms

Taken from cookeatshare.com/recipes/chicken-cranberry-pinwheel-bake-37433 (may not work)