Chicken and spinach roll
I was at a loss as to what to make for dinner. I was rummaging through the pantry and came across the baking mix. I used to make these back in my young days. You can put just about any combination into the roll. I happened to of had chicken out.
2 boneless skinless chicken breasts
10 ounce box of spinach thawed
1 can cream of mushroom condensed soup
1 avocado (you can leave out, I sneak in veggies here and there)
1 clove garlic grated or finely chopped
1 small onion chopped
2 ½ all purpose baking mix
½ cup broth from cooking the chicken
Optional: 2 tablespoons butter and a sprinkling of sesame seeds.
Preheat oven to 375. Boil chicken in enough water to cover it. I threw in a bay leaf for some flavor. Cook for 15 minutes and remove to cool.
Squeeze as much water from the spinach as you can. Mix together the soup, onion, garlic, and mashed avocado. Chop chicken and add to the mixture. Set aside.
In a separate bowl, mix together the baking mix and the leftover water from the boiled chicken. Turn onto lightly dusted surface and roll into a 12×12 square or about ½ inch thick. Sorry I forgot pictures before this point.
Top with the mixture and roll like in the picture.
Place on a baking sheet carefully, it’s a big one! Now rub it down with the butter and sprinkle on the seeds.
Bake for about 20 minutes until all golden.
Slice to serve.