SLOW COOKER CHICKEN & BISCUITS RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, broccoli floret, baby carrot, condensed cream of chicken soup, refrigerated biscuit
Provided by Hannah Williams
Categories Dinner
Yield 5 servings
Number Of Ingredients 7
Steps:
- Place the chicken in a 7-quart (6 ½ liters) slow cooker. Sprinkle on salt & pepper.
- Add the veggies and condensed soup, and mix thoroughly.
- Cook on high for 3 hours.
- Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 6 grams, Protein 49 grams, Sugar 12 grams
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.
CHICKEN & BISCUITS BAKE RECIPE BY TASTY
Here's what you need: butter, onion, flour, chicken broth, salt, pepper, heavy cream, frozen mixed vegetable, rotisserie chicken, biscuit dough
Provided by Scott Loitsch
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 1287 calories, Carbohydrate 116 grams, Fat 81 grams, Fiber 4 grams, Protein 26 grams, Sugar 22 grams
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.
EASY CHICKEN AND DUMPLINGS
Using Progresso™ broth and Pillsbury™ Grands!™ biscuits in this homemade chicken and dumplings recipe streamlines your prep time to just 30 minutes. You'll be rewarded with a savory, steamy chicken in broth with light, fluffy dumplings as the topping.
Provided by Pillsbury Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
- On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
- Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
Nutrition Facts : Calories 640, Carbohydrate 62 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 2 g, Protein 38 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 2090 mg, Sugar 10 g, TransFat 0 g
CHICKEN AND BISCUITS
Your family will be running-not walking-to the dinner table when you serve up this mouth-watering and hearty meal of creamy chicken and biscuits. This delicious and indulgent dish goes from kitchen to table in only 30 minutes, making it a great choice for busy weeknights. Sure, this homemade meal looks like it took hours to make, but dinner can be ready in a flash thanks to time-saving substitutions like using Bisquick™ mix to create light and flaky biscuits, using frozen vegetables instead of fresh and adding jarred alfredo sauce to create a creamy broth for the chicken and vegetables. If you're a fan of leftovers, these chicken and biscuits reheat nicely, so be sure to double the recipe so you'll have enough for second helpings tonight and lunch tomorrow!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.
- Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 1 g
CHICKEN AND BISCUIT CASSEROLE
A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!
Provided by CVERNSMITH
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 48 g, Cholesterol 95.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 33.5 g, SaturatedFat 6.3 g, Sodium 2014.6 mg, Sugar 7.6 g
EASY CHICKEN & BISCUIT DINNER
Something I just threw together on a whim, and it turned out pretty great so I thought I'd share.
Provided by tawnis wohlers
Categories Chicken
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. cut the chicken breast into 1" cubes.
- 2. mix together all ingredients EXCEPT the biscuits.
- 3. pour all ingredients into a dutch oven or casserole dish
- 4. bake at 400' for 45 minutes
- 5. drop temperature down to 350'. Add biscuits to top of the meal. bake another 15-20 minutes or until rolls are golden brown.
- 6. Serve hot.
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
EASY CHICKEN AND BISCUIT
This is my husband's favorite. I make it so often that I have developed a handy shortcut using boneless skinless chicken breast. Lowered the fat too!!
Provided by Danialle
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot boil chicken, in 6 cups water, on high heat until done.
- Remove chicken and set aside, don't dump the water.
- Dissolve boullion cubes in the reserved water add more if it seems bland.
- Mix flour with enough water to form a paste.
- Gradually add more water until the paste is dissolved and liquidy.
- Put the chicken boullion over low heat and wisk in the flour thickening.
- Cook over low-medium heat until thickened stirring often.
- Chop or shred chicken into bite size pieces.
- Add to gravy mixture and heat through.
- Add salt and pepper to taste.
- Serve over warm biscuits.
- Leftovers freeze great!
Nutrition Facts : Calories 128.3, Fat 1.4, SaturatedFat 0.4, Cholesterol 44.2, Sodium 549.8, Carbohydrate 8.4, Fiber 0.3, Sugar 0.5, Protein 19
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.
EASY CHICKEN AND BISCUITS
Chicken and Biscuit recipe that is easy to make. A chicken and veggie stew made with rotisserie chicken and frozen mixed veggies is topped with store-bought biscuits. This is a great weeknight dinner!
Provided by Susie Weinrich
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Bake the biscuits per package instructions. Set aside for serving.
- Saute the diced onion and 2 chopped garlic cloves in 4 tbsp butter over medium heat. Cook until the onions are completely softened, about 10 minutes.
- Stir the 1 heaping teaspoon of chicken base, "melt" it into the onion mixture.
- Sprinkle in 1/3 cup all purpose flour. Stir it to combine with the onions and butter. Cook it for 1 minute to get rid of the raw flour flavor.
- Slowly whisk in 4 cups of chicken broth or stock. Increase the heat to medium high to simmer, until the broth is thickened enough to coat a spoon.
- Reduce the heat to medium and stir in 3 cups of cooked chicken and 2 heaping cups of frozen mixed veggies. Cook for about 5 minutes until the veggies and chicken are warmed through.
- Serve the chicken and veggie stew in a bowl with a biscuit over top.
Nutrition Facts : ServingSize 1 serving, Calories 270 kcal, Carbohydrate 17 g, Protein 21 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 73 mg, Sodium 814 mg, Fiber 3 g, Sugar 1 g
HEALTHY AND EASY CHICKEN AND BISCUITS CASSEROLE
This is my version of Campbell's Easy Chicken and Biscuits. It makes great use of leftover chicken, and is a fast and easy meal.
Provided by LEGG3447
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Blend soups and milk in large skillet on low heat.
- Add herbs and spices and mix well.
- Add cooked cut up chicken and frozen vegetables.
- Heat to warm vegetables and chicken.
- Put in large ovenproof dish and bake in 400 degree oven for 15 minute.
- Take chicken dish out of oven and stir well.
- Cut up biscuits into fourths and top chicken with biscuts.
- Bake another 15 minute until biscuits are browned.
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
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
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.
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 :
CHICKEN BISCUIT BAKE
Hearty, filling and so comforting, this chicken biscuit bake is a true family favorite. Simple to make and so delicious to eat!
Provided by Becky Hardin
Categories Main Course
Time 1h35m
Number Of Ingredients 18
Steps:
- Preheat oven to 375℉.
- Heat oil in a large skillet . Brown chicken on medium high heat for 2-3 minutes per side and place in a 9x13 pan that has been sprayed with non-stick cooking spray. This can be done in two batches if the skillet isn't large enough to fit all the chicken at once.
- Pour chicken broth and cooking sherry into skillet and heat until boiling. Boil for 2 minutes, stirring to lift all the brown bits from the bottom of the pan. Stir in salt, pepper, and poultry seasoning.
- In a small bowl, whisk cornstarch and water. Whisk cornstarch mixture into boiling broth mixture. Cook for 2 minutes or until starting to thicken. Remove from heat and set aside.
- Sprinkle chopped onion, carrots, celery, and frozen peas evenly over chicken.
- Pour broth mixture over the chicken and cover pan with foil. Cook for 45 minutes.
- While chicken is cooking, prepare the biscuits. In a medium bowl, combine flour, baking powder, and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in milk until dough begins to hold together. Move dough to a counter or cutting board and knead 4-5 times. Do not overwork dough. Form dough into a ball and divide into 8 equal pieces. Form each piece into a circle and flatten slightly.
- When timer rings for chicken, remove from oven and turn oven to 425℉. Place biscuits on top of chicken and return to oven, uncovered, for 15-20 minutes or until biscuits have started to turn golden brown. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts : Calories 444 kcal, Carbohydrate 31 g, Protein 37 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 185 mg, Sodium 931 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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.
FAST AND EASY CHICKEN AND BISCUIT CASSEROLE
Steps:
- Gather the ingredients.
- Heat the oven to 375 F. Lightly butter a 2-quart baking dish.
- In a medium saucepan, combine the cubed cooked chicken, condensed soup, green beans, mushrooms, cheese, and mayonnaise. Heat until hot and bubbling.
- Pour the chicken mixture into the prepared 2-quart baking dish.
- Separate the biscuits and arrange them over the hot chicken mixture.
- Brush the biscuits with the melted margarine or butter and then sprinkle some of the seasoned breadcrumbs over each biscuit.
- Bake in the heated oven for about 30 minutes, or until the biscuits are golden brown.
Nutrition Facts : Calories 659 kcal, Carbohydrate 39 g, Cholesterol 95 mg, Fiber 3 g, Protein 25 g, SaturatedFat 15 g, Sodium 1507 mg, Sugar 5 g, Fat 45 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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