Dutch Oven Chicken Biscuit Casserole 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.

GRANDMAS CHICKEN AND BISCUIT CASSEROLE

Steps:

• Heat a deep oven-proof skillet or dutch oven over medium high heat with the 1 teaspoon of olive oil.
• While pan is heating, slice the chicken into bite size pieces then place in the hot pan.
• Cook 5-7 minutes, stirring occasionally until mostly cooked through.
• Add the oregano, salt, garlic, pepper and vegetables to the pan and cook another 5-7 minutes until the vegetables have softened and are cooked.
• slowly pour in the chicken stock and cream.
• turn the temperature down to medium low and bring the mixture up to a simmer.
• push the chicken and vegetable filling to one side of the pan and, using a whisk, create a small whirlpool in the broth.
• While continuing to whisk, slowly sprinkle the xanthan gum into the moving whirl pool until it is all thoroughly incorporated.
• Stir the entire mixture all together and let it continue to simmer on low while you make the biscuit filling.
• Heat oven to 425° F.
• In a large bowl, mix almond flour, salt and baking powder until combined.
• Sprinkle in the cold butter cubes and using a pastry blender, or you hands, mix the butter pieces into the flour until just small peas sized lumps remain.
• In a small bowl, combine the sour cream, egg and baking soda. stir well.
• Pour the sour cream mixture over the dry ingredients and mix well until thoroughly combined and no dry flour pockets remain.
• If your skillet is not oven-proof then transfer the chicken filling to an 8x8 casserole dish or baking pan.
• Using two spoons, (take one spoon and scoop a bite size amount of dough, about 2 teaspoons, onto the spoon. Use the back of the second spoon to push the dough off onto the chicken filling.) scoop bite size pieces of biscuit dough on top of the filling.
• Repeat until all the dough has been used, dividing the biscuit bites to cover the entire chicken filling.
• Place in the preheated oven for 20 minutes or just until the biscuits have cooked and the top is lightly browned.
• Serve, and enjoy!

CHICKEN & BISCUIT CASSEROLE

Steps:

• 1. Thaw Frozen Vegetables for 30 minutes before starting recipe.
• 2. Preheat oven to 350 degrees
• 3. Warm chicken stock in a small sauce pan and add chicken bouillon cubes to dissolve. Keep Warm until ready to use.
• 4. Lightly coat with nonstick spray to a 9 x 13 dish. Melt butter and pour into the baking dish.
• 5. Layer the shredded chicken on top of the butter.
• 6. Sprinkle on thaw vegetables.
• 7. In a small bowl, combine Bisquick and milk. It is ok if the mixture has a few lumps. Pour over chicken and vegetables. Do not mix.
• 8. Sprinkle on a little black and white pepper.
• 9. Combine the cream of chicken soup with the warm stock. Once well blended, slowly pour over the Bisquick layer. Do not mix.
• 10. Bake in oven for 40 to 45 minutes until casserole is set and top is brown and bubbly.
• 11. Remove from oven and allow to rest for 5 minutes before serving

HOMESTYLE CHICKEN AND 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 POTPIE WITH CHEDDAR BISCUIT TOPPING

Steps:

• In a Dutch oven, combine the first 9 ingredients; bring to a boil. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

DUTCH OVEN CHICKEN & BISCUIT CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees. In a large Dutch oven over medium-high heat, melt butter and saute carrots until soft, about 8 minutes. Add 1/2 cup chicken broth and stir until almost evaporated. Then add flour and the rest of the broth. Stir mixture and bring to a boil. Season with salt and pepper and reduce heat to low simmering until thickened, about 3 minutes/ Add chicken, peas, and Parmesan and stir to coat thoroughly with sauce. In a food processor, pulse together flour, salt, butter, and baking powder. Slowly add milk into the mixture and pulse until a soft dough forms. Using a spoon, scoop dough balls and evenly cover the top of the chicken mixture. Bake uncovered 30-40 minutes or until biscuits are golden brown. Remove from oven and let cool for 10 minutes before serving.

DUTCH OVEN CAMPFIRE CHICKEN WITH BISCUITS

Steps:

• Build a fire in a fire pit or on a metal Dutch oven camp table with wood or charcoal briquettes. Allow fire to burn down to hot coals. This will take about an hour. Using charcoal and a charcoal starter is even faster - like about 30 minutes. A charcoal starter is a metal tube with a handle that makes lighting charcoal easier. You can find them on the internet or at a camping gear store. We REALLY need to invest in one!
• While you are waiting for the fire to burn down to hot coals, scrub and cube the potatoes into about 1x1" cubes and peel and dice the onion.
• Spray a 12 quart cast iron Dutch oven with cooking spray. Dump all three cans of cream of chicken soup in the Dutch oven and add three cans of water. Stir soup and water until well mixed.
• Add potatoes, onions, baby carrots and chicken to Dutch oven and mix with soup. Make sure the chicken and vegetables are covered (or mostly covered) with soup or they will dry out. If you need to, add another can of soup and another can of water. (Today I only used two cans of each and the soup soaked into the chicken and veggies and it was a tad dry.).
• Flatten out the coals. Put the lid on Dutch oven and put the Dutch oven on top of coals. Put coals on top of lid so the top will cook too. This is most easily performed with a small shovel with a long handle. Especially if the fire pit is deep. It's also nice to have oven mitts on your hands 'cuz that fire gets hot!
• Cook chicken and vegetables 40 minutes to an hour, until chicken is cooked through and potatoes and carrots are fork tender. (Note to Self: Don't take the coals off the lid if you have a Dutch oven with an outside rim like we do. Those coals aren't going to drop into the food and you'll have to scoop them on top of the Dutch oven again.).
• Open the two cans of biscuits and put them on top of the hot chicken mixture in one layer. Put biscuits close together so they'll all fit.
• Return lid to Dutch oven and put on coals. Put coals back on the lid if you had to remove them earlier when you checked the chicken mixture. Bake for 8-10 minutes, until biscuits are golden brown.
• Enjoy the fruits of your labor. Speaking of fruit, this dish goes well with fresh fruit and/or salad. We had watermelon and grapes today. Once you're done eating, the coals will be perfect or s'mores, banana boats or other tasty campfire treats.

BEST CHICKEN 'N' BISCUITS

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.

DUTCH OVEN BISCUITS

Steps:

• Lightly grease a 14" dutch oven or line with parchment paper.
• Preheat to 500 degrees. This is a hot oven so use lots of coals on the bottom and the top to preheat. Be sure to remove most of the bottom coals just before you begin to bake the biscuits or you'll burn the bottoms.
• In a mixing bowl, sift together the dry ingredients.
• Cut in the shortening with a pastry blender, or two knives. Your done when there are little balls of dough about the size of a pea.
• Pour in all of the milk at once. Stir with a fork until just mixed. Too much mixing will release the gluten and make a heavy biscuit. The dough will be quite wet but able to retain its shape.
• Use a soup spoon and drop the biscuits into the dutch oven. Give each biscuit a little room to grow.
• Place the lid on loaded heavy with hot coals. Place the oven back on a bed of just a very few coals. Bake for 8 to 10 minutes, or until golden brown.
• Remove and serve immediately with lots of butter and sweet jam.