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
CHICKEN BISCUIT BAKE
Golden biscuits cover this homespun dish laden with chicken, broccoli and cheese. It's then topped with a celery seed mixture. My family requests this all-in-one dinner once a month. -Karen Weirick, Bourbon, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 527 calories, Fat 31g fat (9g saturated fat), Cholesterol 150mg cholesterol, Sodium 1245mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
CHEESY CHICKEN AND BISCUIT BAKE
An excellent way to use leftover chicken in a creative way! This recipe is easy, quick and tasty! You can reduce the calories and fat by using reduced fat or fat free cream of mushroom or cream of chicken soup,skim milk, reduced fat cheese and only white meat rather than white and dark.
Provided by Kitcharen
Categories Chicken
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 376.8, Fat 19.8, SaturatedFat 6.9, Cholesterol 50.3, Sodium 729.5, Carbohydrate 30.4, Fiber 1.1, Sugar 1.5, Protein 18.6
CHICKEN STEW WITH BISCUITS
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
- Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
- Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
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.
CHICKEN-BISCUIT BAKE
Have super on the table in an hour. This recipe is similar to my Grandma's, but much simpler to put together. This is from a Pillsbury Casserole cookbook.
Provided by TheGrumpyChef
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- In 4 quart saucepan, heat soup, milk, thyme, pepper, chicken and vegetables to boiling over med-high heat, stirring occasionally. Boil and stir 3-5 minutes. Spread in ungreased 13x9-inch glass baking dish.
- Seperate dough into 8 biscuits; place evenly over hot chicken mixture.
- Bake 35-40 minutes or until biscuits are golden brown and no longer doughy on bottom.
- After 20 minutes, cover with foil if necessary to prevent excessive browning.
Nutrition Facts : Calories 388.5, Fat 18, SaturatedFat 5.2, Cholesterol 62.9, Sodium 1206.7, Carbohydrate 32.2, Fiber 0.9, Sugar 5.1, Protein 23.9
CHICKEN AND BISCUITS
Healthy Chicken and Biscuits Casserole. Easy and comforting! Creamy chicken and vegetable filling topped with fluffy biscuits, baked to golden perfection.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h20m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 (of 6), Calories 430 kcal, Carbohydrate 50 g, Protein 25 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 56 mg, Fiber 6 g, Sugar 9 g
CHICKEN & BISCUIT BAKE
A vegetable and chicken dish perfect for your family dinner. Recipe At: http://www.rhodesbread.com/recipes/view/2390
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a 3 quart sauce pan.
- Add onion, carrots and celery and saute until tender.
- Set vegetables aside with chicken.
- In the same sauce pan, melt butter then stir in flour and simmer for 1 minute while stirring.
- Combine milk, chicken broth, and poultry seasoning and slowly add to flour mixture while stirring.
- Simmer for a few minutes until thicker. Salt and pepper to taste.
- Take the pan off the burner and add vegetables and chicken, coating everything well.
- Stir in the parsley.
- Pour the filling into a sprayed 9x13-inch baking pan.
- Bake at 400°F 18 minutes.
- Remove from oven and put the 12 thawed biscuits, spaced evenly, on top of the bubbling mixture.
- Bake for another 10-15 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 402.8, Fat 21.6, SaturatedFat 7.4, Cholesterol 47, Sodium 566.9, Carbohydrate 35.4, Fiber 1.9, Sugar 2.8, Protein 16.5
CHICKEN AND BISCUIT BAKE
"This recipe looks fussy but doesn't take long to assemble...plus it gives me time to put my feet up and read the paper while it bakes," says Gail Cory-Betz of Newport, Washington. "It's nice with just a salad and some fruit."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Set aside 1 teaspoon beaten egg; stir remaining egg into buttermilk. Add to crumb mixture; stir until dough forms a ball. , Turn onto a floured surface; knead 10 times or until smooth. Divide dough in half. On a lightly floured surface, roll out one portion to fit the bottom of a greased 1-qt. baking dish. Place in dish., In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the milk, bouillon, poultry seasoning and onion powder. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken, vegetables and cottage cheese. Pour into baking dish. , Roll out remaining dough to fit top of dish; place over filling. Brush with reserved egg. Bake at 350° for 30-35 minutes or until golden brown.
Nutrition Facts :
ONE DISH CHICKEN & BISCUIT BAKE
I made this up one day when I had a lot of leftover chicken and didn't want to just waste it. It is one of my families favorite dinners and we have it often. You can use either Cream of Mushroom or Cream of Chicken soup. I also sometimes add a small jar of sliced mushrooms.
Provided by looneytunesfan
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over to 325*.
- Place cooked chicken in 9x13 baking pan.
- Combine the soup and water (and sliced mushrooms if desired). Mix well and pour over chicken.
- Place uncooked biscuits over chicken mixture. Sprinkle with pepper.
- Bake for 15-20 minutes or until biscuits are lightly brown.
Nutrition Facts : Calories 510.2, Fat 24.1, SaturatedFat 6.1, Cholesterol 70.7, Sodium 1699.8, Carbohydrate 41.4, Fiber 0.6, Sugar 7.5, Protein 30.6
CHICKEN AND BISCUIT CASSEROLE
A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!
Provided by CVERNSMITH
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 48 g, Cholesterol 95.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 33.5 g, SaturatedFat 6.3 g, Sodium 2014.6 mg, Sugar 7.6 g
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