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.
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
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 & BISCUITS CASSEROLE
A classic chicken casserole, topped with fresh hot biscuits.
Provided by Lisay71
Categories Main Dish
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 degrees. Saute onions in butter over medium heat. Once they are tender, add flour and cook for 2 minutes. Add chicken broth and stir constantly until thickened. You may need to adjust the chicken broth up or down depending on desired thickness. Add cream of chicken soup to mixture. Add salt and pepper to taste. Layer chicken on bottom of 9x13 baking dish, pour soup mixture over the top. Add biscuits on top. Bake at 350 degrees for 20 to 30 minutes or until biscuits are done.
Nutrition Facts : Calories 939 calories, Fat 44.0023541666278 g, Carbohydrate 98.0433979136428 g, Cholesterol 63.4716666666667 mg, Fiber 3.21322917038431 g, Protein 36.6986854162573 g, SaturatedFat 11.5029889583272 g, ServingSize 1 1 Serving (451g), Sodium 2114.37541666659 mg, Sugar 94.8301687432585 g, TransFat 3.26397770832045 g
OUR 50+ BEST BAKED CHICKEN RECIPES (+OVEN BAKED CHICKEN FINGERS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Dredge the chicken tenders in the egg and then the panko breadcrumbs.
- Bake for 20 minutes at 390°F or until crispy.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
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
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 BISCUIT CASSEROLE
Chicken and vegetables in a creamy sauce topped with homemade biscuits.
Provided by Kara
Categories Main Dish: Chicken
Time 1h
Number Of Ingredients 19
Steps:
- For filling: Melt butter in a large skillet over medium low heat. Add celery and saute till crisp tender.
- Whisk in the flour till it is all absorbed. Then whisk in the broth and milk. Turn heat to medium and continue cooking and stirring till mixture comes to a boil. Boil and stir for at least a minute.
- Add seasonings, chicken, and vegetables. Heat through and pour into a casserole dish or 9x13" pan.
- For biscuits: Whisk together the dry ingredients in a mixing bowl. Pour buttermilk into a 1 cup liquid measuring cup. Stir in the melted butter. It will harden into little butter chunks-that's what you want.
- Pour the liquid over the dry ingredients and stir lightly. Pat out onto a floured surface until about 1/2" thick. Cut into circles and arrange over the filling.
- Bake at 400° for about 30 minutes, or until filling is bubbly and biscuits are golden brown.
Nutrition Facts : Calories 667 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 221 milligrams cholesterol, Fat 38 grams fat, Fiber 3 grams fiber, Protein 54 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 727 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
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 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 :
COUNTRY CHICKEN AND BISCUITS
Country Chicken and Biscuits is a classic down-home comfort food dinner!
Provided by Blair Lonergan
Categories Dinner
Time 57m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 443 kcal, Carbohydrate 33 g, Protein 24 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 1168 mg, Fiber 2 g, Sugar 7 g
CHICKEN BISCUIT RECIPE
Chicken biscuits are the snack you won't be able to put down
Provided by Morgan Baker
Categories Snack
Time 4h31m
Yield 4
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- Place the chicken thighs and pickle juice in a zip-top bag. Press out any air and seal the bag. Marinate the chicken, refrigerated, for 4 hours or up to overnight, rotating the bag occasionally.
- Add 1 1/2- to 2-inches of oil to a large Dutch oven or deep heavy-duty skillet, preferably cast-iron. Heat over medium-high heat to 325 F.
- Meanwhile, put the flour, cornstarch, sugar, garlic powder, onion powder, paprika, chili powder, and a pinch of salt and pepper in a rimmed shallow bowl and whisk to combine.
- Whisk together the egg, buttermilk, and a pinch of salt and pepper in a separate rimmed shallow bowl.
- Remove the chicken from the marinade (discard the marinade). Coat a piece of chicken evenly in the buttermilk mixture, shaking off any excess.
- Coat the same piece of chicken evenly in the flour mixture, shaking off any excess.
- Put the chicken on a plate and repeat with remaining pieces.
- Transfer the chicken to the hot oil and fry until deep golden brown, flipping halfway through, and a thermometer inserted in the thickest part of the chicken registers 165 F, 7 to 8 minutes total. Adjust the heat as necessary to maintain frying temperature of 325 F.
- Transfer to a paper-towel lined plate as the chicken becomes done. Season to taste with salt and pepper.
- Cut the biscuits in half. Top each half with a piece of chicken. Drizzle 1 tablespoon of warm honey over each. Close the sandwiches with the remaining biscuit half, and serve immediately.
Nutrition Facts : Calories 1027 kcal, Carbohydrate 97 g, Cholesterol 258 mg, Fiber 3 g, Protein 50 g, SaturatedFat 12 g, Sodium 2706 mg, Sugar 34 g, Fat 50 g, UnsaturatedFat 0 g
CHICKEN AND BISCUIT CASSEROLE
This amazing Chicken Casserole has always been our favorite. It's filled with veggies, noodles, and topped with biscuits and cheese. The sauce starts with a can of Golden Mushroom soup and cheese. Great dish for company.
Provided by Teresa
Categories Chicken Main Dish
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- Spray 9x13" pan with cooking spray.
- Combine chicken, onion, soup, peas & carrots, pepper, red bell pepper or pimientos, noodles and 1 cup of cheese.
- Pour into prepared pan.
- Cover and bake about 30 minutes until bubbly.
- Place biscuits around the edge of the casserole dish.
- Bake about 15-20 minutes until biscuits are no longer doughy.
- Sprinkle with remaining cheese and bake about 5 minutes longer until biscuits are golden brown.
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