Creamy Chicken And Biscuit Bake Food

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:

• 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.

CREAMED CHICKEN 'N' BISCUITS

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.

CREAMED CHICKEN AND BISCUITS - GRANDMA'S KITCHEN RECIPE - (3.7/5)

Steps:

• 1 Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish. 2 Chop onion. 3 Heat butter in a small nonstick skillet over medium-high head until melted. 4 Stir in onion. 5 Saute until tender. 6 Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well. 7 Spoon mixture into prepared baking dish. 8 Bake for 15 minutes; remove from oven. 9 Sprinkle baked layer with 3/4 cup of the Cheddar. 10 Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar. 11 Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes. 12 Serve immediately.

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.

POTSIE'S CREAMED CHICKEN AND BISCUITS CASSEROLE

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.

EASY CHICKEN AND 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.

CREAMED CHICKEN AND BISCUITS!

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.

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.

CHICKEN AND BISCUIT CASSEROLE

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.

CHICKEN BISCUIT BAKE

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.

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.

MELANIE'S CHICKEN BISCUITS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Mix cooked chicken, sour cream, onion, cream of chicken soup, and milk in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until hot, about 15 minutes.
• Stir 1/2 cup Cheddar cheese into the mixture and arrange unbaked biscuits over top of casserole. Sprinkle remaining 1/2 cup Cheddar cheese over biscuits.
• Return to oven and bake until biscuits are done in the middle and the chicken mixture is bubbling, 25 to 30 more minutes.

EASY SOUR CREAM & CHICKEN BISCUIT CASSEROLE

Steps:

• Heat oven to 375ºF.
• Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
• Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.
• Spoon into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.