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.
CREAMED CHICKEN AND BISCUITS!
I found this old recipe in my granny's house. I made it for my boyfriend, and he loves it! So now every Sunday is chicken and biscuits night!
Provided by Miranda Steward
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
- Melt butter in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Transfer onion to a bow; stir chicken, chicken soup, sour cream, milk, and pimentos with the onion. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until chicken and sauce are hot, about 15 minutes. Sprinkle top with 3/4 cup shredded Cheddar cheese; arrange biscuits in a single layer over chicken mixture. Top with remaining 1/4 cup Cheddar cheese.
- Return to oven and bake until sauce is bubbling and the biscuits are golden brown, 20 more minutes.
Nutrition Facts : Calories 654.3 calories, Carbohydrate 42.5 g, Cholesterol 115 mg, Fat 35.5 g, Fiber 1.5 g, Protein 39.4 g, SaturatedFat 15.2 g, Sodium 1376.1 mg, Sugar 5.3 g
CREAMED CHICKEN OVER BISCUITS
A friend of mine prepared this homey dish for my husband and me after our first son was born. I've made just a few minor modifications over the years. -Pam Kelley Uniontown, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 750 calories, Fat 21g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 2430mg sodium, Carbohydrate 97g carbohydrate (11g sugars, Fiber 4g fiber), Protein 42g protein.
CREAMED CHICKEN AND BISCUITS
Make and share this Creamed Chicken and Biscuits recipe from Food.com.
Provided by cellogirl2
Categories Chicken
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 591.8, Fat 34.5, SaturatedFat 14.6, Cholesterol 120.9, Sodium 1100.7, Carbohydrate 34.3, Fiber 1.2, Sugar 3.5, Protein 35.1
CREAM OF CHICKEN AND BISCUITS
Great comfort food recipe given to me by my mother-in-law. Quick, easy, and considered my soul food!
Provided by Lisa Maria Bramblett
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breasts in a saucepan with enough water to cover; bring to boil and cook chicken until until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a cutting board to cool; cut into chunks.
- Stir cream of chicken soup, milk, cornstarch, and garlic powder together in a pot over medium heat; season with salt and pepper. Stir chicken chunks into soup mixture; cook, stirring occasionally, until hot and the soup thickens, about 30 minutes.
- Divide biscuit pieces among 6 bowls. Ladle chicken and sauce over biscuits to serve.
Nutrition Facts : Calories 402 calories, Carbohydrate 32.7 g, Cholesterol 62 mg, Fat 19.1 g, Fiber 0.4 g, Protein 24 g, SaturatedFat 5.4 g, Sodium 1669.8 mg, Sugar 6 g
CREAMED CHICKEN AND BISCUITS
Steps:
- Heat butter in a small nonstick skillet. Add onion and cook for 3 minutes to soften.
- Transfer onion to a large bowl. Add soup, sour cream, and milk and stir well.
- Stir in chicken, peas and black pepper.
- Preheat oven to 350 degrees and grease a 7x11-inch baking dish.
- Transfer chicken mixture to baking dish. Place in oven for 10 minutes.
- Remove from oven. Sprinkle with 3/4 cup cheese. Arrange biscuits on top and sprinkle with remaining cheese.
- Bake for 20 to 25 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 408 kcal, ServingSize 1 serving
POTSIE'S CREAMED CHICKEN AND BISCUITS CASSEROLE
This is a wonderful and simple to prepare comfort food using things you probably already have around. Kids love it- but so do adults. At least, in this home. Try it. It is one of my quick and easy favorites. This is my first submitted recipe... be kind.
Provided by Pot Scrubber
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
- Chop the onion.
- Heat butter in a small nonstick skillet and saute until tender.
- Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
- Bake for 15 minutes and remove from oven.
- Sprinkle 1 cup of the cheese over the baked mixture.
- Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
- Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
- NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time. Thanks to you all for making my humble recipe and leaving your suggestions. You GREATLY improved a recipe I was already proud of. Thanks so much.
Nutrition Facts : Calories 498.6, Fat 26.5, SaturatedFat 11.7, Cholesterol 168.9, Sodium 827.8, Carbohydrate 7.4, Fiber 0.3, Sugar 0.9, Protein 54.9
CREAMED CHICKEN 'N' BISCUITS
We have a dairy farm and three young children, so I'm always on the lookout for easy, hearty meals like this one. Using leftover or canned chicken, I can whip up this entree in minutes. To save even more time, I sometimes serve the hot chicken mixture on buns.-Shari Zimmerman Deford, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth. , Roll or pat dough into a 6-in. square about 1 in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits; top with the creamed chicken.
Nutrition Facts : Calories 502 calories, Fat 27g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 863mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein.
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.
CREAMED CHICKEN
Been making this for years, one of those comfort foods. We all love it and hope you will too. My mom used to make this for us when we were sick, or had a cold and served it on toast, rice, mashed potatoes, or put filling in a pie crust. And don't forget to serve with biscuits ! ~ thanks Joey! Posted by a request from Kim...
Provided by Carol Junkins
Categories Chicken
Time 50m
Number Of Ingredients 12
Steps:
- 1. Boil chicken in chicken broth and water enough to cover chicken, throw in some celery leaves and onion in broth and water with the bouilion cube. Boil til completely cooked.
- 2. Let cool down and tear it apart removing skin and shred in large pieces. Meanwhile throw the cut up carrots and celery and onions in deep saucepan with the broth you used to boil chicken in. You don't need to add all the water from the boiled chicken just enough to cover your shredded veggies and chicken pieces.
- 3. Bring back to simmer and cook your veggies. Add your spices and put the shredded chicken in.
- 4. Now mix the corn starch and water, milk, or cream and slowly add some of the hot broth to it then put back in chicken stirring constantly til thickened on simmer.
- 5. You can serve on rice, toast, mashed potatoes or pour into a pie crust and bake. Don't forget to serve with biscuits ! I had so much chicken I also made a nice homemade chicken soup. Pure comfort food.
- 6. Chicken soup I also made.
CREAMED CHICKEN AND BISCUITS RECIPE
CREAMED CHICKEN AND BISCUITS RECIPE
Provided by Pamela Shank
Categories Main Dishes
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan or dutch oven over a low heat. Whisk in the flour, salt and pepper; blend until smooth.
- Slowly whisk in the broth, half & half, and soup. Add the food coloring a few drops at a time to obtain a light yellow color. Cook over a medium heat, stirring frequently until mixture begins to thicken.
- Stir in the chicken, reduce heat to low and simmer for 10 minutes or until desired consistency. Stir frequently while mixture is cooking. Remove from heat.
- Mixture will continue to thicken as it cools. Add additional salt and pepper to taste if needed.
- Serve warm with biscuit, mashed potatoes and a green vegetable.
- If mixture becomes too thick, may be thinned with additional chicken broth or milk.
- If mixture becomes too thin, may add additional can of soup.
CREAMED CHICKEN & BISCUITS
I have hung on to this recipe card for years and never made it until this week. See the crease in the photo? I added 3/4 cup of mixed veggies to this and used light sour cream. Also I used Grands biscuits instead of frozen because that's what I had. Enjoy!
Provided by Leigh Culver
Categories Chicken
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Preheat over to 350*. Greast the bottom and sides of an 11x7 inch baking dish.
- 2. Chop the onion. Heat butter in a skillet over medium-high heat until melted. Add onion (and I also added the mixed veggies too) and saute until tender.
- 3. Combine onion, chicken, soup, sour cream, milk and pimento in a medium bowl and mix well. Spoon the mixture into your baking dish. Bake for 15 minutes. Then remove from oven.
- 4. Sprinkle the dish with 3/4 cup of the cheese. Then place the biscuits on top and sprinkle the remaining cheese on the biscuits.
- 5. Bake for 20 minutes longer. Biscuits should be brown and the sauce is bubbly. Then serve!! Enjoy.
CREAMED CHICKEN FOR BISCUITS
Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 14.5 g, Cholesterol 146.5 mg, Fat 40.7 g, Fiber 3.9 g, Protein 23.9 g, SaturatedFat 19.8 g, Sodium 449.3 mg, Sugar 3 g
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
CREAMED CHICKEN AND BISCUITS
This is really good comfort food. You could easily add more vegetables if you'd like, such as carrots, celery, or peas.
Provided by Cat Berner
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Grease an 11x7 baking dish.
- In a skillet over medium heat, saute onion in small amount of butter until tender.
- In a mixing bowl, combine the onion, chicken, soup, sour cream, milk, and pimiento.
- Spoon into baking dish.
- Bake for 15 minutes.
- Sprinkle with 3/4 cup cheese.
- Arrange biscuits in a single layer over top.
- Sprinkle with remaining 1/4 cup cheese.
- Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.
Nutrition Facts : Calories 520.8, Fat 27.8, SaturatedFat 11.7, Cholesterol 110.2, Sodium 721.7, Carbohydrate 32, Fiber 1.3, Sugar 2.3, Protein 34.4
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.
GRANDMA'S CREAMED CHICKEN AND BISCUITS
Step back in time for an old-fashioned classic: Grandma's Creamed Chicken and Biscuits. This chicken and biscuits casserole is an easy dinner recipe that your family will flip over. A creamy filling with vegetables is topped with biscuits that bake up light and tender. Here's your new go-to meal!
Provided by Chef Alli
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease the bottom and sides of an 11x7-inch baking dish.
- In a skillet over medium heat, melt the butter. When the butter is hot, sauté the onion and bell pepper in butter until softened and translucent.
- In a large mixing bowl, combine the prepared onion and bell pepper mixture with the soup, sour cream, chicken, milk, mayo, and peas, placing this mixture into the prepared baking dish. **Don't top the casserole with the biscuits at this time.
- Bake the casserole, uncovered, on the center oven rack for 20 minutes, then remove from the oven and sprinkle with cheese. Arrange the biscuits in a single layer over the cheese and filling; gently brush the biscuits with a bit of melted butter. Return the casserole to the oven and bake until the biscuits are golden brown and the filling is hot and bubbly (160 degrees F.), 20-25 minutes longer.
Nutrition Facts : Carbohydrate 26 g, Protein 24 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 86 mg, Sodium 655 mg, Fiber 2 g, Sugar 7 g, Calories 447 kcal, ServingSize 1 serving
OLD-FASHIONED CREAMED CHICKEN
Make and share this Old-Fashioned Creamed Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 30 serving(s)
Number Of Ingredients 10
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.
OLD FASHIONED CHICKEN AND BISCUITS
Your Family will Go Crazy over these Super-Simple Chicken and Biscuits.
Provided by DinnerPlanner
Categories Easy Dinner
Time 19m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place biscuits on a cookie sheet.
- Melt the butter in a large skillet over medium-high heat.
- Slowly start to whisk in the flour until all of the flour is gone. Lightly salt and pepper. Cook for about one minute, whisking as this cooks.
- Very slowly start to pour the chicken broth into the skillet, whisking constantly as you add the broth. Make sure the heat is turned up to medium-high. Keep whisking until all the broth as been added.
Nutrition Facts : ServingSize 6 g, Calories 462 kcal, Carbohydrate 38 g, Protein 19 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 52 mg, Sodium 1407 mg, Fiber 1 g, Sugar 6 g
20-MINUTE CREAMED CHICKEN WITH MUSHROOMS
Steps:
- Gather the ingredients.
- Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the chicken broth and cream. Continue cooking until thickened and smooth, stirring constantly.
- Add the chicken pieces and the mushrooms with their liquid. Cook for 2 to 3 minutes, or until the creamed chicken mixture is hot and beginning to bubble.
- Season to taste with salt and pepper and then stir in the sherry; heat through.
- Serve over rice or pasta, on toast points, split biscuits, or in baked puff pastry shells. Sprinkle with chopped parsley, if desired.
Nutrition Facts : Calories 234 kcal, Carbohydrate 6 g, Cholesterol 75 mg, Fiber 1 g, Protein 13 g, SaturatedFat 8 g, Sodium 386 mg, Sugar 1 g, Fat 18 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CREAMED CHICKEN & BISCUITS
Steps:
- 1. Preheat oven to 350°F. Grease the bottom and sides of an 11 x 7 inch baking dish. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Saute until tender
- 2. 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 min. Remove from oven.
- 3. Sprinkle baked layer with 3/4 cup of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheese. Bake until biscuits are golden brown and the sauce is bubbly about 20 minutes longer. Serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMED CHICKEN OVER BISCUITS
This old-fashioned recipe for homemade chicken gravy and biscuits is easy comfort food. Creamed Chicken Over Biscuits is filling and flavorful. Tarragon adds a special taste to this main dish, but this quick recipe will likely still remind you of grandma's kitchen.
Provided by Lauren Harris
Categories Main Dish
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 serving, Calories 437 kcal, Carbohydrate 38 g, Protein 12 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 220 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g
CREAMED CHICKEN & BISCUITS
15 years ago I received a pack of recipe cards in the mail from Grandma's Kitchen. This recipe is one that my family loves and is easy to make.
Provided by Gena Wooten
Categories Chicken
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350. Grease 11x7 baking dish
- 2. Chop onion and saute with butter until tender.
- 3. Combine: onion, chicken, peas and carrots, soup, sour cream, milk and pour into baking dish. Sprinkle with black pepper.
- 4. Bake for 15 mins.
- 5. Remove from oven, sprinkle 3/4 cup of cheese over top. Place frozen biscuits on top of cheese. Sprinkle with remaining cheese.
- 6. Bake another 20 mins, or until biscuits are golden and dish is bubbly.
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