Cream Chicken Over Biscuits Recipe 455 Food

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.

CREAMED CHICKEN OVER BISCUITS

Steps:

• Place potato and carrot in a small saucepan. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside., In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and potato mixture; heat through. Serve with biscuits.

CREAMED CHICKEN OVER BISCUITS

Steps:

• Melt butter in a large deep skillet over medium heat.
• Add onions and cook, stirring occasionally, until translucent and starting to brown slightly, about 3-5 minutes.
• Stir in the flour and season with salt and pepper.
• Pour in the chicken stock and stir until blended with the flour.
• Slowly pour in the half-and-half while stirring until well-blended. Raise the heat and cook until thickened, stirring constantly, about 1-2 minutes.
• Stir in the tarragon, peas and chicken and cook a few more minutes or until warmed through. Season with salt and pepper as needed.
• Serve over biscuits, or as desired.

CHICKEN BISCUITS

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.

CREAM CHICKEN OVER A BISCUIT

Steps:

• Brown or boil chicken.
• Add cream of chicken soup, sour cream, and mushrooms to the chicken in a pan.
• Allow mixture to warm, careful not to burn.
• While mixture is warming prepare biscuits according to can directions.
• Serve mixture over biscuits and enjoy!

CREAMED CHICKEN FOR BISCUITS

Steps:

• Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

CREAM BISCUITS

Steps:

• Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.

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!

CREAMED CHICKEN AND BISCUITS

Steps:

• Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish.
• Chop onion.
• Heat butter in a small nonstick skillet over medium-high head until melted.
• Stir in onion.
• Saute until tender.
• Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
• Spoon mixture into prepared baking dish.
• Bake for 15 minutes; remove from oven.
• Sprinkle baked layer with 3/4 cup of the Cheddar.
• Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar.
• Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.
• Serve immediately.

CREAMY CHICKEN AND BISCUIT BAKE

Steps:

• Preheat oven to 350*.
• Spray bottom and sides of 11x9" baking dish with Pam.
• Heat butter in a skillet till melted, Saute chopped onion till tender.
• Combine onion, chicken, soup, sour cream, milk and pimento in a medium bowl and mix well.
• Spoon mixture into prepared baking dish.
• Bake for 15 minutes.
• Remove from oven.
• Sprinkle baked layer with 3/4 cup of the shredded cheese.
• Arrange biscuits in single layer on top.
• Sprinkle biscuits with remaining cheddar.
• Bake until biscuits turn golden brown and the sauce is bubbly (about 20 minutes longer).
• Serve immediately.

OLD-FASHIONED CREAMED CHICKEN

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
• Whisk in the broth, half-and-half, and sherry.
• Bring to a boil, whisking frequently.
• Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
• Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
• Serve garnished with parsley or scallions.
• Serve over egg noodles, toast, or waffles.

SOUR CREAM CHICKEN & BISCUITS

Steps:

• Preheat oven to 350°F and grease the bottom and sides of an 11x7 baking dish.
• If using, chop the onion, melt butter in skillet, add onion and sauté until tender.
• Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
• Spoon mixture into prepare baking dish and bake for 15 minutes.
• Remove from over and sprinkle with 3/4 cup cheddar cheese, arrange biscuits in a single layer, then sprinkle with remaining 1/4 cheese.
• Bake for 20 minutes more or until biscuits are golden brown and sauce in bubbly.
• Enjoy!

CHICKEN OVER BISCUITS

Steps:

• Heat oven to 375 degrees and prepare and bake biscuits according to package.
• Melt margarine in large, deep skillet or pan.
• Add celery (and optional green pepper) and stir 1 minute.
• Stir in flour, bouillon and thyme.
• Gradually add milk, Cook over medium-high heat until mixture boils and begins to thicken, stirring often.
• Add peas, chicken, mushroomsand optional corn and pimiento, Heat thoroughly.
• To serve, split biscuits and Top with mixture.

CREAM CHICKEN OVER BISCUITS RECIPE - (4.5/5)

Steps:

• Boil and de-bone chicken and allow to cool, reserve the broth created by boiling the chicken. To the reserved broth add the cream of chicken and cream of mushroom soup and bring to a simmer. Mix cornstarch and milk together creating a slurry. Add mixture to broth and bring back to a boil stirring until liquid thickens. Add chicken to broth and serve when chicken is hot.