Biscuit Topped Chicken Casserole Food

CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
• In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
• Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

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.

BISCUIT-TOPPED CREAMY CHICKEN OR TURKEY CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 13 x 9-inch baking dish.
• In a saucepan combine soup, cheddar cheese, Parmesan, chopped onion and mayo; bring to a boil and simmer for 2-3 minutes, stirring occasionally.
• Add in the cooked cubed chicken, frozen mixed veggies, mushrooms and cheddar cheese; mix to combine until heated through and the cheese has melted (about 2 minutes) then season with black pepper.
• Pour the hot chicken or turkey mixture into the prepared baking dish.
• Separate the refrigerated biscuit dough into 8 biscuits, then arrange over the hot chicken mixture (they will not cover the casserole completely).
• Brush each biscuit with melted butter.
• Sprinkle finely grated cheese around each of the biscuits.
• Bake for about 23-30 minutes, or until the biscuits are baked and the casserole is 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.

BISCUIT TOPPED CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 375 degrees. Melt butter in a medium saucepan. Add the onions and cook for 3-4 minutes until the onion begins to soften. Add the flour and stir constantly to keep the mixture smooth. Cook over medium heat for 2 minutes, stirring frequently.
• Add the milk slowly to the pan, stirring to prevent lumps.Stir in the soup, continuing to stir until it is blended into the milk. Bring to a boil and reduce the heat to simmer.Cook about 5 minutes stirring frequently until the sauce is thickened.
• Add one cup of the cheddar cheese and stir until it melts. Add the broccoli, Tabasco, and Worcestershire Sauce to the pan and simmer for 1 minute more.
• Spray a 2-3 quart baking dish with non-stick spray. Put the chicken pieces in the casserole and add the cheese and broccoli mixture. Stir to combine.Cover with foil and bake for 20 minutes.
• Remove the foil and top the casserole with the biscuits, cutting the biscuits to cover the top if necessary. Sprinkle the remaining cheese on top of the biscuits and return to the oven. Bake for 12 - 15 minutes until the biscuits are well browned and the cheese is melted.
• Allow to rest 10 minutes before serving.

CHICKEN & CHEDDAR BISCUIT CASSEROLE

Steps:

• Preheat oven to 425°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onion, celery and carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 1 minute longer. Stir in flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir over medium heat 4-6 minutes or until thickened. Add chicken., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll dough into a 12x8-in. rectangle. Sprinkle with cheese and peppers. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 1-in.-thick slices. Place slices on top of hot chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole, covered, 40 minutes or until heated through and a thermometer inserted in center reads 165°.

CHICKEN AND BISCUITS

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, chicken and cheese; reduce heat to low. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil and parsley; stir into dry ingredients just until combined. , Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. , Bake, uncovered, at 375° for 30-40 minutes or until biscuits are lightly browned.

MELT IN YOUR MOUTH CHICKEN CASSEROLE WITH BISCUIT TOPPING

Steps:

• Cube chicken and place in greased 2-3 quart casserole dish.
• Combine the cream of chicken soup, chicken broth, and the mixed vegetables and pour over chicken.
• Combine margarine, buttermilk, flour, salt and pepper and pour over above mixture to make crust.
• Bake at 425 for 30 minutes or until biscuit topping is nicely browned.

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.

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.