Chicken And Biscuits Food

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.

EASY CHICKEN AND BISCUITS

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

Steps:

• Cook the bacon in 2 teaspoons of the oil in a heavy pot or Dutch oven over medium heat until crisp. Remove and set aside, reserving the bacon fat in the pot.
• Use dry hands to pull off the skin from the chicken thighs and discard. Trim any large pieces of fat. Sprinkle the chicken legs and thighs with salt and pepper and brown over medium-high heat in the Dutch oven. Remove the chicken and set aside. Lower the heat to medium and cook the carrots, celery and onions in the remaining oil over medium heat until tender and fragrant. Sprinkle with flour and cook 1 minute, stirring. Deglaze the pan with the chicken stock. Add back the chicken and the bacon, and pour enough water to almost cover the chicken, 1 to 2 cups. Cook, covered, over low heat for 30 minutes and then uncovered for 15 minutes. If the sauce is not thick enough, let it reduce longer. Serve over the Sour Cream Garlic Biscuits.
• Chill the butter in the freezer while gathering the other ingredients. Preheat the oven to 425 degrees F.
• Place the flour, baking powder, baking soda, oregano, salt and garlic in a food processor and pulse. Add the butter and process until the mixture resembles wet sand. Add 1/2 cup sour cream and pulse until a dough is formed. Place the dough on a floured surface and form into a thick disc, about 4 inches in diameter. Cut into 6 wedges. Brush the tops with the remaining sour cream. Bake until fluffy and golden, 11 to 15 minutes.

OLD TIME CHICKEN AND BISCUITS

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.

SLOW COOKER CHICKEN & BISCUITS RECIPE BY TASTY

Steps:

• Place the chicken in a 7-quart (6 ½ liters) slow cooker. Sprinkle on salt & pepper.
• Add the veggies and condensed soup, and mix thoroughly.
• Cook on high for 3 hours.
• Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
• Enjoy!

EASY CHICKEN AND BISCUITS

Steps:

• Bake the biscuits per package instructions. Set aside for serving.
• Saute the diced onion and 2 chopped garlic cloves in 4 tbsp butter over medium heat. Cook until the onions are completely softened, about 10 minutes.
• Stir the 1 heaping teaspoon of chicken base, "melt" it into the onion mixture.
• Sprinkle in 1/3 cup all purpose flour. Stir it to combine with the onions and butter. Cook it for 1 minute to get rid of the raw flour flavor.
• Slowly whisk in 4 cups of chicken broth or stock. Increase the heat to medium high to simmer, until the broth is thickened enough to coat a spoon.
• Reduce the heat to medium and stir in 3 cups of cooked chicken and 2 heaping cups of frozen mixed veggies. Cook for about 5 minutes until the veggies and chicken are warmed through.
• Serve the chicken and veggie stew in a bowl with a biscuit over top.

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.

CHICKEN AND BISCUITS

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.

BEST CHICKEN 'N' BISCUITS

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.

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 & BISCUITS BAKE RECIPE BY TASTY

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!

HOMESTYLE CHICKEN AND BISCUITS

Steps:

• Preheat oven to 450 F degrees. Melt butter in 4 qt braising pan or 12" oven safe skillet over MED-HIGH heat. Add carrots and shallot. Cook until the shallot is softened, 2-3 minutes, stirring occasionally.
• Sprinkle the flour, rosemary, oregano, basil, thyme, marjoram, sage, salt and pepper over the vegetables and stir to coat completely. Cook for 1 minute to cook out the floury taste.
• Add the chicken stock, chicken pieces, milk and peas to the pan. Bring to a boil, then reduce heat to simmer. Cover the pan and cook 5 minutes.
• While chicken mixture is simmering, add 2 Tbsp of the butter to a large microwave safe mixing bowl. Microwave 30 seconds, or until the butter is melted. Add flour, baking powder, sugar, garlic powder, and 1/2 tsp kosher salt. Stir until combined. Pour in the milk and stir until the flour is all wet; do not overmix. Fold in the cheese
• Uncover the pot and drop heaping spoonfuls of biscuits on top of the chicken stew. Transfer to the oven and bake 10-12 minutes, until golden brown.
• Melt remaining 2 Tbsp butter in a small bowl. Add the remaining 1/4 tsp kosher salt and dried parsley. Stir with a pastry brush. Remove pan from oven and brush the biscuits with the melted butter mixture.

CHICKEN AND BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Lightly coat an 8x10 or similar 2 1/2-quart casserole dish with nonstick spray. Set aside.
• Heat a large dutch oven or similar deep, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Once hot but not smoking, add the mushrooms and cook for 8 minutes, until the mushrooms are beginning to brown, stirring occasionally. Add the garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply, about 3 additional minutes.
• Sprinkle the flour over the top of the mushrooms. Drizzle in the remaining 1/2 tablespoon oil. Stir and cook until any white bits of flour disappear and the flour looks light golden, about 1 to 2 minutes. The mixture will seem dry. Slowly pour in the milk. Switch to a whisk and stir constantly. Bring to a low, gentle boil, continuing to whisk and scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often. Turn off the heat. Stir in the chicken, frozen vegetables, and thyme. Taste and add additional salt and pepper as desired. Spoon the chicken mixture into the prepared dish.
• Drop the biscuit dough by rounded spoonfuls over the top, dispersing the biscuits evenly over the surface. Some of the filling will peek through.
• Bake until the biscuits are golden brown on top and cooked through, 25 to 30 minutes. Let cool a few minutes. Serve hot.

FRIED CHICKEN AND BISCUITS

Steps:

• Sprinkle the chicken thighs with salt, pepper, and onion powder.
• In a large bowl, whisk together 1 cup buttermilk and 1 egg. Add the chicken and turn to coat. Let the chicken soak while you make the biscuits.
• In a large bowl, combine the bread flour, all-purpose flour, baking powder, sugar, and salt. Place the cubed butter in a resealable plastic freezer bag. Freeze the flour mixture and butter separately until chilled through, 15 to 20 minutes.
• Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper.
• In a small bowl, whisk together the buttermilk and egg.
• Using a pastry blender or fork, cut the chilled butter into the flour mixture until crumbly. Add buttermilk mixture, stirring just until dry ingredients are moistened.
• Turn the dough out onto a lightly floured surface and knead lightly 3 to 4 times. Pat or roll the dough to 1-inch (25-mm) thickness and cut into 8 rectangles.
• Bake until golden brown, 15 to 16 minutes. Let cool slightly while the chicken is frying.
• In a large, deep cast-iron skillet or pot over high heat, pour enough oil to reach a depth of about 1 inch (25 mm) and heat it to 325°F (163°C).
• Place the flour in a shallow dish and dredge the chicken in it, shaking off any excess.
• Fry the chicken in 2 batches, adjusting the heat to maintain the oil temperature, until golden brown and cooked through, 5 to 8 minutes per side.
• Drain the chicken on a wire rack over paper towels.
• Split the biscuits in half. Sandwich the biscuits with 1 fried chicken thigh and serve immediately with any desired toppings.

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.

CHICKEN AND BISCUITS

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.

DIFFERENT CHICKEN AND BISCUITS

Steps:

• Chicken:.
• Heat oven to 425°F.
• In a paper bag, mix flour, salt, pepper and paprika.
• Place shortening and butter in a 13 x 9-inch oblong pan and set in oven to melt.
• Shake three-four pieces of chicken at a time in paper bag to coat thoroughly; reserve dredging mixture.
• Place chicken, skin side down, in a single layer in hot shortening/butter mixture.
• Bake for 45 minutes, then turn.
• Biscuits:.
• Meanwhile, make dough for biscuits. Sift together 2 cups flour, baking powder and salt.
• Add shortening and milk and cut in finely.
• Round up on a lightly floured cloth-covered board.
• Knead lightly (about 30 seconds).
• Roll or pat out to 1/4-inch thickness.
• Cut into biscuits.
• Assembly:.
• Drain peach halves and place a whole clove in each.
• After turning chicken, push to one end in pan.
• Place biscuits in a single layer on the other end of the pan.
• Place peach halves on chicken.
• Bake for another 15 minutes or until biscuits are lightly browned and chicken is tender.
• To Make Gravy:.
• Remove chicken, peaches and biscuits to serving platter.
• Add 2 tbs. flour (reserved from dredging mixture) to pan drippings.
• Bring to a boil.
• Add about 1 1/2 cups milk and boil for one minute.

CHICKEN AND BISCUITS

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 horizontally and put each bottom half in a shallow bowl. Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.