Cheesy Chicken And Biscuit Bake Food

CHEESY CHICKEN AND BISCUIT CASSEROLE

Steps:

• Into a bowl, mix together cream of chicken soup, milk, and 1/3 cup of cheddar cheese.
• Pour a small amount of the soup mixture into a greased 8x8 inch baking pan.
• Open the can of biscuits. Separate and roll/flatten out each biscuit.
• In a bowl, combine shredded chicken and remaining 1/3 cup of cheddar cheese.
• Divide mixture between the 8 biscuits. Then seal the biscuit and place seam side down into baking pan on top on soup.
• Then cover all the biscuits with the remaining soup mixture.
• Bake at 350°F for 25-30 minutes or until golden brown and bubbling.

EASY CHEESY CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 375 degress. Lightly spray 3 quart (9x13) casserole dish with cooking spray.
• In a large skillet, lightly spray with cooking spray and sauté onions for a few minutes until softened. Add frozen veggies to pan and stir together until the veggies are warmed. Add cooked chicken, thyme, and then salt & pepper to taste.
• Add the chicken and vegetable mixture to the casserole dish, pour chicken gravy into the dish and stir until combined well. Evenly sprinkle with the shredded cheddar on top.
• In medium bowl add Bisquick mix and garlic salt. Stir together. Then, add the milk. Mix until a soft dough forms. (If mixture does not seem moist enough add one or two tablespoons of water)
• With a metal spoon drop biscuit dough on top of the cheddar. You will have enough to make 12 biscuits.
• Bake for 20-23 minutes or until biscuits are golden on top. Let sit for a few minutes before cutting into. Enjoy!

COUNTRY CHICKEN AND BISCUITS

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.

CHICKEN, CHEESE, AND BISCUITS

Steps:

• In a saucepan, heat margarine until hot and bubbly. Add flour, mustard, and sage; stir quickly to combine. Stirring constantly, add milk. Cook and stir until smooth.
• Add bouillon and pepper, and mix well. Reduce heat to low. Cook, stirring occasionally, until mixture is thick, 5 to 10 minutes.
• Stir in the cheese, and cook until melted. Add the chicken, mushrooms, and green beans. Cook until heated through, 3 to 5 minutes.
• Pour chicken mixture into a lightly greased 9x13 inch baking dish. Separate biscuits into 2 layers, making 10 circles. Arrange biscuits over chicken mixture.
• Bake, uncovered, at 400 degrees F (205 degrees C) until biscuits are golden, about 10 to 12 minutes.

CHICKEN N BISCUITS

Steps:

• In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13x9-in. baking dish. Cover and bake at 400° for 15 minutes., Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls onto chicken mixture. , Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.

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.

HOMESTYLE CHICKEN AND BISCUITS

Steps:

• Heat the oven to 400 degrees F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
• Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
• Bake for 15 minutes or until the biscuits are 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 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 AND BISCUIT BAKE

Steps:

• Heat oven to 425°F for any type 13x9-inch pan. For easy cleanup, spray bottom and sides of pan with cooking spray.
• Stir hot water, 3/4 cup milk, Creamy Sauce, uncooked Potatoes, Sauce Mix and cheese in pan. Add chicken.
• Stir 3/4 cup milk and the Topping mix in 2-cup measuring cup or medium bowl just until moistened (batter will be thin and lumpy). Pour slowly and evenly over chicken and potatoes (most of batter will sink into liquid).
• Bake uncovered 35 to 40 minutes for glass, dark or nonstick pan, 43 to 48 minutes for shiny metal pan, or until top is light golden brown.

CHICKEN BISCUIT BAKE

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.

CHEESY CHICKEN AND BISCUIT BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Spray a 9x11 cake pan with non-stick cooking spray, lightly.
• In a small mixing bowl, combine meat, soup and vegetables.
• Spread mixture evenly in the pan.
• Top with shredded cheese.
• In another mixing bowl, combine the flour, baking powder and salt. Mix well or sift together.
• Add milk and oil.
• Mix well with a fork until all dry ingredients are moist.
• Drop biscuit dough by spoonfuls over the soup mixture. Don't worry of the dough balls don't touch - they swell when cooking.
• Bake 15-20 minutes or until tops of biscuits are starting to brown and visible soup is bubbling nicely.
• Remove from oven and let sit 10 minutes before serving.