Biscuit Nugget Chicken Bake Food

CHICKEN BISCUIT BAKE

Chicken Biscuit Bake image

Golden biscuits cover this homespun dish laden with chicken, broccoli and cheese. It's then topped with a celery seed mixture. My family requests this all-in-one dinner once a month. -Karen Weirick, Bourbon, Indiana

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup mayonnaise
2 to 3 teaspoons Worcestershire sauce
4 cups cubed cooked chicken
3 cups chopped broccoli, cooked
1 medium onion, chopped
1 cup shredded cheddar cheese
2 tubes (12 ounces each) refrigerated buttermilk biscuits
2 large eggs
1/2 cup sour cream
2 teaspoons celery seed
1 teaspoon salt

Steps:

In a large bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken, broccoli and onion. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 375° for 20 minutes., Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture. , In a small bowl, combine the remaining ingredients; pour over biscuits. Bake, uncovered, 28-32 minutes longer or until biscuits are golden brown and completely baked.

Nutrition Facts : Calories 527 calories, Fat 31g fat (9g saturated fat), Cholesterol 150mg cholesterol, Sodium 1245mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.

COUNTRY CHICKEN AND BISCUITS

Country Chicken and Biscuits image

Country Chicken and Biscuits is a classic down-home comfort food dinner!

Provided by Blair Lonergan

Categories Dinner

Time 57m

Number Of Ingredients 17

Ingredients

2 cups chicken broth
1 cup half-and-half
⅓ cup butter
1 cup chopped onion
1 cup peeled and chopped carrots
1 cup chopped celery
½ cup flour
1 teaspoon salt
¼ teaspoon pepper
4 cups cooked, diced or shredded chicken
½ cup frozen peas (not thawed)
2 cups Bisquick
⅔-¾ cup cold buttermilk (or sub with regular milk)
½ cup grated cheddar cheese
¼ teaspoon dried parsley
2 tablespoons butter, melted
⅛ teaspoon garlic powder

Steps:

Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.
In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn't boil. Stir in the salt and pepper. Add chicken and frozen peas.
Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
Stir together melted butter and garlic powder; brush over warm biscuits and serve.

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 443 kcal, Carbohydrate 33 g, Protein 24 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 1168 mg, Fiber 2 g, Sugar 7 g