OLD TIME CHICKEN AND BISCUITS
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. This is a modernized version of the recipe that was home cookin' to my Texas family.
Provided by Annacia
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
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 and put each bottom half in a shallow bowl.
- Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.
Nutrition Facts : Calories 504.1, Fat 26.5, SaturatedFat 14.6, Cholesterol 109.8, Sodium 745.7, Carbohydrate 40.2, Fiber 2.1, Sugar 4, Protein 25.8
CHEF JOHN'S CHICKEN AND BISCUITS
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
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
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.
BEST CHICKEN 'N' BISCUITS
Quick and comforting, this delicious chicken and biscuits recipe is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It's guaranteed to warm your family to their toes! -Judith Whitford, East Aurora, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.
Nutrition Facts : Calories 460 calories, Fat 14g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1353mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 4g fiber), Protein 33g protein.
CHICKEN AND BISCUITS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Cook the bacon in 2 teaspoons of the oil in a heavy pot or Dutch oven over medium heat until crisp. Remove and set aside, reserving the bacon fat in the pot.
- Use dry hands to pull off the skin from the chicken thighs and discard. Trim any large pieces of fat. Sprinkle the chicken legs and thighs with salt and pepper and brown over medium-high heat in the Dutch oven. Remove the chicken and set aside. Lower the heat to medium and cook the carrots, celery and onions in the remaining oil over medium heat until tender and fragrant. Sprinkle with flour and cook 1 minute, stirring. Deglaze the pan with the chicken stock. Add back the chicken and the bacon, and pour enough water to almost cover the chicken, 1 to 2 cups. Cook, covered, over low heat for 30 minutes and then uncovered for 15 minutes. If the sauce is not thick enough, let it reduce longer. Serve over the Sour Cream Garlic Biscuits.
- Chill the butter in the freezer while gathering the other ingredients. Preheat the oven to 425 degrees F.
- Place the flour, baking powder, baking soda, oregano, salt and garlic in a food processor and pulse. Add the butter and process until the mixture resembles wet sand. Add 1/2 cup sour cream and pulse until a dough is formed. Place the dough on a floured surface and form into a thick disc, about 4 inches in diameter. Cut into 6 wedges. Brush the tops with the remaining sour cream. Bake until fluffy and golden, 11 to 15 minutes.
CHICKEN AND BISCUITS
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.
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
CHEESY CHICKEN AND BISCUIT CASSEROLE
This Cheesy Chicken and Biscuit Casserole is a simple & easy recipe that the whole family will love. One pan meal that uses cooked chicken & Grands biscuits
Provided by My Farmhouse Table
Categories Main Course
Time 35m
Number Of Ingredients 5
Steps:
- Into a bowl, mix together cream of chicken soup, milk, and 1/3 cup of cheddar cheese.
- Pour a small amount of the soup mixture into a greased 8x8 inch baking pan.
- Open the can of biscuits. Separate and roll/flatten out each biscuit.
- In a bowl, combine shredded chicken and remaining 1/3 cup of cheddar cheese.
- Divide mixture between the 8 biscuits. Then seal the biscuit and place seam side down into baking pan on top on soup.
- Then cover all the biscuits with the remaining soup mixture.
- Bake at 350°F for 25-30 minutes or until golden brown and bubbling.
HOMESTYLE CHICKEN AND BISCUITS
Creamy chicken and vegetables, all cooked in the same pan, topped with fluffy homemade drop biscuits, then baked until browned and bubbly!
Provided by The Chunky Chef
Categories Entree Main Course
Time 30m
Number Of Ingredients 25
Steps:
- Preheat oven to 450 F degrees. Melt butter in 4 qt braising pan or 12" oven safe skillet over MED-HIGH heat. Add carrots and shallot. Cook until the shallot is softened, 2-3 minutes, stirring occasionally.
- Sprinkle the flour, rosemary, oregano, basil, thyme, marjoram, sage, salt and pepper over the vegetables and stir to coat completely. Cook for 1 minute to cook out the floury taste.
- Add the chicken stock, chicken pieces, milk and peas to the pan. Bring to a boil, then reduce heat to simmer. Cover the pan and cook 5 minutes.
- While chicken mixture is simmering, add 2 Tbsp of the butter to a large microwave safe mixing bowl. Microwave 30 seconds, or until the butter is melted. Add flour, baking powder, sugar, garlic powder, and 1/2 tsp kosher salt. Stir until combined. Pour in the milk and stir until the flour is all wet; do not overmix. Fold in the cheese
- Uncover the pot and drop heaping spoonfuls of biscuits on top of the chicken stew. Transfer to the oven and bake 10-12 minutes, until golden brown.
- Melt remaining 2 Tbsp butter in a small bowl. Add the remaining 1/4 tsp kosher salt and dried parsley. Stir with a pastry brush. Remove pan from oven and brush the biscuits with the melted butter mixture.
Nutrition Facts : Calories 580 kcal, ServingSize 1 serving
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 BISCUITS
Provided by John Currence
Categories Chicken Breakfast Brunch Bake Fry Father's Day Lunch Buttermilk Bon Appétit Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 29
Steps:
- For biscuits:
- Preheat oven to 400°F. Place butter and shortening in freezer for 10 minutes.
- Blend 4 cups flour and next 5 ingredients in a food processor. Add butter and shortening. Pulse mixture until it resembles coarse meal, 20-25 pulses. Transfer mixture to a large bowl. Gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). Knead in bowl with lightly floured hands just until dough forms, about 3 turns.
- Transfer dough to a lightly floured surface. Pat out dough until 1" thick. Lift 1 side and fold it over. Gently repeat 5 more times. Roll dough to 3/4"-thick round. Using a 3" biscuit cutter, cut biscuits from dough. Gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits.
- Place biscuits on a parchment paper- lined baking sheet, spaced 1"-2" apart. Bake until golden brown and a tester inserted horizontally comes out clean, 12-15 minutes. Transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let cool completely. Store airtight at room temperature. Rewarm before serving.
- For fried chicken:
- Whisk buttermilk, dill, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cayenne in a large bowl. Add chicken; turn to coat. Cover; chill at least 3 hours or overnight.
- Pour vegetable oil in a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 350°F.
- Whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl. Drain chicken well; pat dry with paper towels. Working in batches, dip chicken into batter. Fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9-12 minutes per batch. Drain chicken on paper towels.
- Split biscuits in half; place 1 bottom half on each plate. Top each with a cheese slice, if desired, then a chicken thigh. Spoon Sausage Gravy over chicken, if desired. Place biscuit top over.
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.
DIFFERENT CHICKEN AND BISCUITS
This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" and (adapted from the 1956 edition of the "Betty Crocker" cookbook). This chicken and biscuits recipe is different in that the chicken is baked and topped with peach halves and served with biscuits and gravy on the side. It is not the familiar version of chicken pulled off the bone in gravy, which is served over biscuits. I have not cooked this yet but decided to post this recipe for safe-keeping. It sounds like delicious, rich comfort food that could be enjoyed on a chilly day.
Provided by MarthaStewartWanabe
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chicken:.
- Heat oven to 425°F.
- In a paper bag, mix flour, salt, pepper and paprika.
- Place shortening and butter in a 13 x 9-inch oblong pan and set in oven to melt.
- Shake three-four pieces of chicken at a time in paper bag to coat thoroughly; reserve dredging mixture.
- Place chicken, skin side down, in a single layer in hot shortening/butter mixture.
- Bake for 45 minutes, then turn.
- Biscuits:.
- Meanwhile, make dough for biscuits. Sift together 2 cups flour, baking powder and salt.
- Add shortening and milk and cut in finely.
- Round up on a lightly floured cloth-covered board.
- Knead lightly (about 30 seconds).
- Roll or pat out to 1/4-inch thickness.
- Cut into biscuits.
- Assembly:.
- Drain peach halves and place a whole clove in each.
- After turning chicken, push to one end in pan.
- Place biscuits in a single layer on the other end of the pan.
- Place peach halves on chicken.
- Bake for another 15 minutes or until biscuits are lightly browned and chicken is tender.
- To Make Gravy:.
- Remove chicken, peaches and biscuits to serving platter.
- Add 2 tbs. flour (reserved from dredging mixture) to pan drippings.
- Bring to a boil.
- Add about 1 1/2 cups milk and boil for one minute.
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- Lay the dough onto a lightly flour surface. Roll the dough out to about 1 inch thick. Use a biscuit cutter to cut out rounds of biscuits and place in round pan. Bake in preheated oven for minutes. Allow to cool before assembling the sandwich.
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- In an oven proof skillet, melt the butter over medium heat. Add in flour and stir constantly for about 1 minute.
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- Remove chicken from slow cooker. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. Return meat to slow cooker along with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with Cheesy Biscuits.
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- Melt butter in a large sauce pan over medium heat. Sprinkle the flour over the melted butter and mix until the flour is well incorporated and you have a crumbly mixture. Stir for a couple of minutes so that the flour mixture can cook.
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