Biscuit Topped Cheesy Chicken Broccoli Casserole Food

CHICKEN CASSEROLE WITH BROCCOLI AND BISCUITS

Steps:

• Preheat oven to 375F.
• Dump shredded chicken, broccoli florets, cream of broccoli soup, cream of chicken soup, salt, pepper, garlic powder and onion powder. Stir well.
• Add shredded cheddar to the bowl. Stir well again.
• Dump mixture into a greased 9 x 13 inch bake dish and spread it out evenly.
• Open the package of biscuits and cut each one into six pieces.
• Place the pieces of biscuit dough on top of the chicken and broccoli mixture, spacing them out as evenly as possible.
• Place the dish in the oven and bake the casserole until the biscuits are nicely browned on top. 30-32 minutes.
• Remove from oven and allow to sit for a couple minutes before scooping and serving.
• Enjoy!

CHICKEN AND BROCCOLI CASSEROLE WITH CHEESY BISCUIT TOPPING

Steps:

• Heat oven to 425°F. Spray 2-quart casserole or 8-inch square glass baking dish with cooking spray. In casserole or baking dish, mix soup and milk until well blended. Stir in chicken, broccoli and pimientos.
• Cover and bake casserole about 25 minutes or until bubbly.
• About 5 minutes before removing casserole from oven, make biscuit mix as directed on package, using water. Drop dough by 8 large spoonfuls onto chicken mixture around the edges. Sprinkle with chives.
• Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown.

CHICKEN, BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put the flour and broth into a large saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove the saucepan from the heat and whisk in 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add the Cheddar and whisk until melted. Add the broccoli florets and stir to coat.
• Spray a 3-quart flameproof casserole dish with cooking spray. Toss the brown rice and chicken in a large bowl. Pour the broccoli-cheese sauce on top and mix well. Spread the mixture in the casserole dish and top with the Parmesan. Cover with foil and bake until bubbling and hot, about 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes Serve hot.
• Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover in foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

CHEESY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

CHICKEN, BROCCOLI AND BISCUIT CASSEROLE

Steps:

• Combine all ingredients except biscuits and topping in an 1 ½ quart casserole.
• Mix well.
• Bake at 375 for 20-25 minutes or until hot and bubbly.
• Cut biscuits into halves and arrange in casserole.
• Mix sour cream, egg, celery seed and salt to make topping; sprinkle over casserole.
• Return to oven and contine baking 25-30 minutes or until golden brown.

BISCUIT TOPPED CHEESY CHICKEN BROCCOLI CASSEROLE

Steps:

• Heat oven to 375ºF.
• Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, broccoli and cheese.
• Mix baking mix, remaining sour cream and milk just until mixture forms soft dough; spoon into 6 mounds over chicken mixture.
• Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

BISCUIT TOPPED CHICKEN CASSEROLE

Steps:

• Preheat oven to 425.
• In a saucepan over medium heat, melt the butter.
• Add flour and stir thoroughly.
• Add chicken broth and cook until thickened.
• To the saucepan, add chicken, peas, carrots, onion and salt.
• Heat to boiling.
• Pour into a 1.
• 5 liter casserole.
• Top with uncooked biscuits.
• Bake at 425 8-10 minutes or until the biscuits are done.

CHEESY CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 350°F
• Melt the butter in a frying pan over medium heat and add the chopped onion. Sauté until tender.
• Add milk, sour cream, and soup. Heat through.
• Add 1/2 cup cheese and spoon into an 8x8 inch baking dish.
• Lay biscuits side by side on top of the mixture. Sprinkle remaining cheese on top.
• Bake for 20 minutes or until biscuits are golden brown.

BISCUIT-TOPPED CHICKEN AND CHEESE CASSEROLE

Steps:

• Heat oven to 375°F. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese.
• In medium bowl, stir Bisquick mix and milk with fork or wire whisk until soft dough forms. Place dough on surface dusted with Bisquick mix. Knead 10 times. Roll into 7 1/2-inch round, 1/2 inch thick. With 2 1/2-inch round cutter, cut 6 biscuits. Place on chicken mixture.
• Bake 20 to 25 minutes or until biscuits are golden brown.

CHEESY CHICKEN BROCCOLI CASSEROLE

Steps:

• In a greased 2-qt. baking dish, layer chicken and broccoli. Combine the soup, sour cream and lemon juice; spread over broccoli. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and cheese is melted.