EASY CHICKEN AND BISCUITS
A creamy chicken and vegetable casserole is topped with flaky, golden biscuits.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
- Bake at 400 degrees F for 15 minutes. Stir.
- Cut each biscuit into quarters.
- Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.
CHICKEN AND BISCUITS
"This comforting casserole has a colorful medley of vegetables and chunky chicken topped with golden homemade biscuits," explains Marilyn Minnick of Hillsboro, Indiana.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 19
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.
Nutrition Facts :
CHICKEN AND BISCUITS FROM SCRATCH
One of my favorite recipes. Definitely worth the effort, you will thank yourself whilst you are eating it. To make things go faster, I try to cook the chicken ahead of time. Also, before you start cooking you can make the biscuits portion of the recipe and leave out the milk. Set it aside, and then add the milk at the end. Don't be discouraged by the number of steps. Enjoy!
Provided by dukeofsanchezz
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 375°F.
- Chop the celery and the onion into small pieces.
- Cut the bacon into 1/2" wide strips, like you are making bacon bits.
- Brown bacon and remove from pan and place on paper towel.
- Take 2 tablespoons of bacon grease and put into a sauce pan. Make sure that the sauce pan is at least 3 quarts.
- On medium heat cook the celery and onion until the onion is translucent, roughly 10 minutes.
- Add the 1/3 Cup of flour to the celery and onion and mix together.
- Add the chicken stock and stir. Let the mixture get close to boiling.
- Add the sour cream, bacon, and chicken pieces and stir while letting it heat.
- Turn the heat down, and begin to make the biscuits.
- In a large bowl mix together the flour, salt, sugar, and baking soda.
- Add the shortening, and use a pastry cutter to make the mixture into fine crumbs.
- Add the milk and use a fork to mash the mixture together. Knead the dough a few times and make into a ball.
- Roll the dough with a rolling pin into a 1/4" thick sheet. Cut out the biscuits.
- Pour the soup into a 9x13-inch casserole dish and place the cut out biscuits on top.
- Cook in the oven for 22-24 minutes. Just make sure that the top of the biscuits are golden brown.
Nutrition Facts : Calories 833.5, Fat 47.9, SaturatedFat 16.6, Cholesterol 137, Sodium 1118.8, Carbohydrate 50.6, Fiber 2, Sugar 5.8, Protein 47.9
HOMESTYLE CHICKEN AND BISCUITS
Pressed for time? This delectable casserole has everything you're looking for, chicken, veggies, biscuits, and a cheesy creamy sauce, ready to serve in just 45 minutes!
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 7
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.
BEST CHICKEN 'N' BISCUITS
Quick and comforting, this delicious chicken and biscuits recipe is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It's guaranteed to warm your family to their toes! -Judith Whitford, East Aurora, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.
Nutrition Facts : Calories 460 calories, Fat 14g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1353mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 4g fiber), Protein 33g protein.
CHEF JOHN'S CHICKEN AND BISCUITS
This recipe is the best of three chicken dinner favorites--chicken and biscuits, chicken pot pie, and chicken and dumplings--all in one!
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 3h20m
Yield 8
Number Of Ingredients 21
Steps:
- Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour.
- Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside.
- In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew.
- Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through.
Nutrition Facts : Calories 746.4 calories, Carbohydrate 28.4 g, Cholesterol 112.8 mg, Fat 59.3 g, Fiber 2.3 g, Protein 24.5 g, SaturatedFat 20.7 g, Sodium 1135.2 mg, Sugar 5.9 g
CHICKEN AND BISCUITS
Prepare this chicken and biscuits recipe for a tasty mix of chicken, veggies and biscuits. Our chicken and biscuits recipe will please the whole family!
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Mix soup and 1/2 cup sour cream until blended. Combine chicken, vegetables and cheese in large bowl. Add soup mixture; mix lightly.
- Spoon into 8-inch square baking dish sprayed with cooking spray.
- Stir baking mix, milk and remaining sour cream just until mixture forms soft dough. Spoon into 6 mounds over chicken mixture.
- Bake 35 min. or until chicken mixture is hot and bubbly, and biscuit topping is golden brown.
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 85 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
CHICKEN & BISCUITS BAKE RECIPE BY TASTY
Here's what you need: butter, onion, flour, chicken broth, salt, pepper, heavy cream, frozen mixed vegetable, rotisserie chicken, biscuit dough
Provided by Scott Loitsch
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large pot over medium-high heat, melt the butter.
- Add the onion, stir until softened. About 1 minute.
- Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
- Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
- Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
- Add the mixed vegetables and shredded chicken, stir until fully incorporated.
- Transfer to a 9x13-inch (23x33 cm) baking dish.
- Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
- Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
- Cool slightly before serving.
- Enjoy!
Nutrition Facts : Calories 1287 calories, Carbohydrate 116 grams, Fat 81 grams, Fiber 4 grams, Protein 26 grams, Sugar 22 grams
OLD TIME CHICKEN AND BISCUITS
Homey and old-fashioned, this comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour. This is a modernized version of the recipe that was home cookin' to my Texas family.
Provided by Annacia
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Make Biscuits:.
- Put oven rack in middle position and preheat oven to 450°F.
- Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
- Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
- Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
- Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.
- Cool to warm on baking sheet on a rack.
- Make Chicken In Gravy While Biscuits Bake:.
- Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute.
- Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
- Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
- Stir in lemon juice.
- To Serve:.
- Halve biscuits and put each bottom half in a shallow bowl.
- Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.
Nutrition Facts : Calories 504.1, Fat 26.5, SaturatedFat 14.6, Cholesterol 109.8, Sodium 745.7, Carbohydrate 40.2, Fiber 2.1, Sugar 4, Protein 25.8
CHICKEN AND BISCUITS
Your family will be running-not walking-to the dinner table when you serve up this mouth-watering and hearty meal of creamy chicken and biscuits. This delicious and indulgent dish goes from kitchen to table in only 30 minutes, making it a great choice for busy weeknights. Sure, this homemade meal looks like it took hours to make, but dinner can be ready in a flash thanks to time-saving substitutions like using Bisquick™ mix to create light and flaky biscuits, using frozen vegetables instead of fresh and adding jarred alfredo sauce to create a creamy broth for the chicken and vegetables. If you're a fan of leftovers, these chicken and biscuits reheat nicely, so be sure to double the recipe so you'll have enough for second helpings tonight and lunch tomorrow!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.
- Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 1 g
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