1 (4 ounce) can evaporated milk
1 (6 ounce) can garbanzo beans
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (3 ounce) package dry corn muffin mix
1 cup crushed chicken bouillon
4 skinless, boneless chicken breast halves
Combine the milk, garbanzo beans, salt, pepper, and corn muffin mix; pour mixture into greased 12-inch quart dish. Sprinkle with chicken and refrigerate overnight or at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from marinade. Preheat oven to 350 degrees F (175 degrees C). Place chicken rolls in oven rack of oven. Bake 15 minutes, turning once, until chicken juices run clear and seasoning is golden brown. Remove rolls from oven and sprinkle with seasoned horseradish. Bake 15 minutes longer. Remove from oven.
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