Chicken To Go Biscuits Food

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CHICKEN TO GO BISCUITS



Chicken to Go Biscuits image

Make and share this Chicken to Go Biscuits recipe from Food.com.

Provided by BrendaM

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour or 2 tablespoons unbleached flour
1/4 teaspoon salt
1 dash pepper
1/2 cup milk
2 cups cubed cooked chicken
1 1/4 cups shredded cheddar cheese (5 oz.)
1/2 cup drained mushroom, chopped or sliced (4 oz.)
1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 egg, slightly beaten
3 cups corn flakes, crushed or 1 cup corn flake crumbs

Steps:

  • Heat oven to 375°F.
  • In medium saucepan, melt butter; stir in flour, salt and pepper until well blended.
  • Add milk all at once.
  • Cook about 1 minute until thickened, stirring occasionally.
  • Stir in chicken, cheese and mushrooms; set aside.
  • Separate biscuit dough into 8 biscuits.
  • Roll or pat each into 5-inch circle.
  • Place about 1/3 cup chicken mixture on each biscuit circle.
  • Wrap dough around chicken mixture, pressing edges to seal.
  • Dip rolls in egg, then coat with crushed cornflakes.
  • Place on ungreased cookie sheet.
  • Bake at 375°F for 20 to 25 minutes until golden brown.

HOMESTYLE CHICKEN AND BISCUITS



Homestyle Chicken and Biscuits image

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

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 package (7.5 ounces) refrigerated biscuits (10 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 BISCUITS



Chicken Biscuits image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 sandwiches

Number Of Ingredients 20

7 cups all-purpose flour, plus more for dusting
2 cups pastry flour
3 tablespoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 pound butter, cut into 1/2-inch cubes, cold
3 3/4 cups buttermilk
1 egg
1 tablespoon heavy cream
1 cup buttermilk
1 tablespoon hot sauce
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
4 chicken cutlets, pounded 1/2-inch thick
2 cups vegetable oil
2 cups plain breadcrumbs or panko
1/2 cup (1 stick) butter, soft
1/2 cup honey
Hot sauce, such as Frank's RedHot, for serving

Steps:

  • For the biscuits: Preheat oven to 400 degrees F.
  • Mix flours, baking powder, salt and baking soda in a bowl. Add cubed butter and toss. Pulse mixture in food processor until butter is pea-sized. Put this in a large bowl and add buttermilk. Mix with hands until dough comes together but still has shaggy bits, then dump onto a floured table.
  • Work with the heel of your hand pushing the dough into the table away from you and roll it back onto itself. Continue heeling and rolling until dough is smooth, but do not overmix. (Pieces of butter should still be visible.)
  • Use a rolling pin to roll the dough until it's about 1 1/2 inches thick.
  • Flour a round biscuit cutter and cut the biscuits. Flip the biscuits and place on a sheet pan.
  • Beat together the egg and heavy cream in a small bowl. Brush biscuits with egg wash.
  • Bake 22 minutes.
  • For the fried chicken cutlets: Combine buttermilk, hot sauce, salt, cayenne and black pepper in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill 1 to 3 hours.
  • Pour oil into a large skillet to a depth of 1/2-inch and heat over medium-high heat until oil bubbles immediately when a sprinkle of breadcrumbs is added. (Oil should be at 325 degrees F.)
  • Meanwhile, place breadcrumbs in a shallow bowl. Remove chicken from marinade. Dredge chicken in breadcrumbs, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel-lined baking sheet to drain.
  • For the honey butter and sandwich assembly: Whisk together the butter and honey in a bowl.
  • Split a biscuit and slather both halves with honey butter. Place a fried cutlet on bottom half and pour a generous amount of hot sauce over. Top with other biscuit half. Repeat with the remaining chicken cutlets. Save remaining biscuits for another use.

CHICKEN AND BISCUITS



Chicken and Biscuits image

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

1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 cup KRAFT Shredded Mild Cheddar Cheese
1 cup all-purpose baking mix
3 Tbsp. milk

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 AND BISCUITS



Chicken and Biscuits image

"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

1 medium onion, chopped
2 teaspoons canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2-1/2 cups fat-free milk
1 tablespoon Worcestershire sauce
1 package (16 ounces) frozen mixed vegetables
2 cups cubed cooked chicken
2 tablespoons grated Parmesan cheese
BISCUITS:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup fat-free milk
3 tablespoons canola oil
1 tablespoon minced fresh parsley

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



Chicken and Biscuits image

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.

Categories     Chicken     Citrus     Dairy     Herb     Onion     Vegetable     Bake     Quick & Easy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 18

For biscuits
2 cups self-rising all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1 cup whole milk
All-purpose flour for dusting
For chicken in gravy
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
1/4 teaspoon salt
3/4 teaspoon black pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/2 teaspoon chopped fresh thyme
1/2 cup half-and-half
3 cups chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken)
1/2 teaspoon fresh lemon juice

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.

CHICKEN BISCUITS



Chicken Biscuits image

Make and share this Chicken Biscuits recipe from Food.com.

Provided by weekend cooker

Categories     Breads

Time 16m

Yield 5-6 biscuits, 5-6 serving(s)

Number Of Ingredients 8

6 ounces refrigerated biscuit dough
9 ounces boneless skinless chicken breasts, diced
1 teaspoon minced garlic
1 (10 ounce) package frozen mixed vegetables, thawed, and drained
1/4 cup dry white wine
1/4 cup water
1/4 teaspoon black pepper
1 (10 3/4 ounce) low-fat condensed cream of chicken soup

Steps:

  • Preheat oven, and bake biscuits according to directions on package.
  • Spray a nonstick skillet with cooking spray and heat over medium high.
  • Cook the chicken and garlic for 5 minutes.
  • Mix in the vegetables, chicken broth, water, pepper, and soup, and cook for 5 minutes stirring frequently.
  • Separate the biscuits in half, and set halves on plates and top with chicken mixture.

Nutrition Facts : Calories 218.7, Fat 6.3, SaturatedFat 1.6, Cholesterol 33, Sodium 430.1, Carbohydrate 23.7, Fiber 2.8, Sugar 2.6, Protein 15.2

EASY CHICKEN AND BISCUITS



Easy Chicken and Biscuits image

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

1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
1 cup milk
¼ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked chicken
1 (7 ounce) can refrigerated buttermilk 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 & BISCUITS BAKE RECIPE BY TASTY



Chicken & Biscuits Bake Recipe by Tasty image

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

6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2 ½ cups frozen mixed vegetable
1 rotisserie chicken, shredded
2 tubes biscuit dough, 8 biscuits each

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

CHEF JOHN'S CHICKEN AND BISCUITS



Chef John's Chicken and Biscuits image

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

1 (4 pound) whole chicken, rinsed
2 quarts water
1 large bay leaf
1 whole clove
4 cloves garlic, peeled
½ cup butter
3 carrots, cut into 1/2-inch pieces
3 ribs celery, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
6 mushrooms, quartered
2 teaspoons salt
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon paprika
½ cup all-purpose flour
½ cup milk
1 tablespoon herbes de Provence
3 tablespoons fresh tarragon, chopped
2 tablespoons fresh rosemary, chopped
1 (10 ounce) can refrigerated biscuit dough

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

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From thefoodxp.com


CHICKEN AND BISCUITS - CINCYSHOPPER
Preheat oven to 400. Grease a small casserole dish. Dice chicken into 1/2" cubes. In a large skillet, melt butter over medium heat. Cook diced onions until transparent. Add chicken, water, potatoes, soup, poultry seasoning and peas and carrots. Stir and cook over medium heat until ingredients are warm (10-15 minutes).
From cincyshopper.com


10 DISHES YOU WOULDN’T USUALLY PAIR WITH BISCUITS
Biscuits pair well with fried chicken, so why not pair them with another Southern fried food? Swap out fried chicken with this catfish the next time you want a biscuit sandwich. A full catfish filet might be too big for a biscuit sandwich, so think about cutting the fish filets in half before frying so they work better on a sandwich.
From southernkitchen.com


CHICKEN TO GO BISCUITS RECIPE - FOOD.COM | RECIPE ...
Sep 19, 2013 - This recipe is from the Pillsbury Quick and Easy Bake Off contest.
From pinterest.com


CHICKEN TO GO BISCUITS - PILLSBURY.COM RECIPE
Learn how to cook great Chicken to go biscuits - pillsbury.com . Crecipe.com deliver fine selection of quality Chicken to go biscuits - pillsbury.com recipes equipped with ratings, reviews and mixing tips. Get one of our Chicken to go biscuits - pillsbury.com recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


COUNTRY CHICKEN AND BISCUITS - THE SEASONED MOM
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 …
From theseasonedmom.com


CHICKEN BISCUIT RECIPE
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.
From thespruceeats.com


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