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 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.
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
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.
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
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 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
FRIED CHICKEN BISCUIT SANDWICH RECIPE BY TASTY
Here's what you need: boneless skinless chicken thighs, kosher salt, freshly ground black pepper, buttermilk, dill pickle brine, all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, melted butter, flaky sea salt, canola oil, all purpose flour, baking powder, onion powder, garlic powder, kosher salt, buttermilk
Provided by Matt Ciampa
Categories Dinner
Yield 6 servings
Number Of Ingredients 20
Steps:
- Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour in 2 cups (480 G) of buttermilk and the pickle brine. Close the bag and place inside a large bowl. Marinate the chicken thighs in the refrigerator for 6 hours, or up to overnight.
- Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a pastry cutter or a fork, incorporate the butter into the dry ingredients, leaving large chunks.
- Slowly pour in the buttermilk and fold with a rubber spatula until a thick dough forms.
- Lightly dust a clean surface with flour and turn the dough out onto it. Bring the dough together into one large piece.
- Adding more flour as needed, roll the dough out with a rolling pin to about 1 inch (2 ½ cm) thick. Using a 3-inch (7 cm) round biscuit cutter or small glass, cut out 6 biscuits and place them on the prepared baking sheet. It's okay if the biscuits are touching.
- Brush the biscuits with the melted butter and sprinkle with flaky salt. Reserve the remaining melted butter.
- Bake the biscuits for 12-15 minutes, or until golden brown.
- Fry the chicken: Remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
- Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk a bit at a time and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
- Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining ingredients.
- Working 3 pieces at a time, add the chicken to the hot oil and cook until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on paper towels. Season with salt.
- Cut the biscuits in half and brush one side with the reserved melted butter. Top with a piece of fried chicken and the other half of the biscuit.
- Enjoy!
More about "easy chicken biscuit dinner food"
EASY CHICKEN AND BISCUITS - CAMPBELL SOUP COMPANY
From campbells.com
4.2/5 (34)Total Time 30 minsServings 4Calories 536 per serving
65 EASY CHICKEN DINNERS - FOOD NETWORK
From foodnetwork.com
Author By
CHICKEN WITH BISCUITS RECIPE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
EASY CHICKEN AND BISCUITS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICKEN POT PIE WITH BISCUITS - RECIPES, DINNERS AND EASY MEAL …
From themealsy.com
EASY BISCUIT CASSEROLE DINNER RECIPES
From recipeschoice.com
SKILLET CHICKEN & BISCUITS - SPEND WITH PENNIES
From spendwithpennies.com
ONE POT CHICKEN AND BISCUITS - AN EASY ONE PAN DINNER …
From thelifejolie.com
CHICKEN AND BISCUITS {EASY AND HEALTHY!} – WELLPLATED.COM
From wellplated.com
CREAMED CHICKEN AND BISCUITS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
EASY CHICKEN AND BISCUITS RECIPE- EASY COMFORT FOOD - BOULDER …
From boulderlocavore.com
EASY SOUTHERN CHICKEN AND BISCUITS RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
CHICKEN DINNER IDEAS: 90 EASY CHICKEN DINNERS TO MAKE TONIGHT
From tasteofhome.com
FAST AND EASY CHICKEN AND BISCUIT CASSEROLE RECIPE
From thespruceeats.com
CHICKEN POT PIE RECIPE | FEASTING AT HOME
From feastingathome.com
30 EASY CHICKEN DINNERS - BETTYCROCKER.COM
From bettycrocker.com
HOMESTYLE CHICKEN AND BISCUITS - THE CHUNKY CHEF
From thechunkychef.com
MASHED POTATO BOTTOM CHICKEN POT PIE - SEMI HOMEMADE RECIPES
From semihomemaderecipes.com
EASY CHICKEN BISCUIT DINNER FOOD- WIKIFOODHUB
From wikifoodhub.com
BISCUIT CHICKEN POT PIE (EASY CASSEROLE DINNER!) - BAKE IT WITH LOVE
From bakeitwithlove.com
CHICKEN AND BISCUITS CASSEROLE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
BISQUICK CHICKEN AND BISCUIT RECIPE - THERESCIPES.INFO
From therecipes.info
EASY CHICKEN AND DUMPLINGS WITH BISCUITS IS A SIMPLE WEEKNIGHT …
From pinterest.com
EASY CHICKEN & BISCUIT DINNER | BISCUIT RECIPES DINNER, RECIPES, FOOD
From pinterest.ca
CHICKEN AND BISCUITS - COMFORTABLE FOOD
From comfortablefood.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
15 EASY 20-MINUTE CHICKEN DINNERS | ALLRECIPES
From allrecipes.com
38 BEST CHICKEN BREAST RECIPES | EASY WAYS TO COOK CHICKEN
From food.com
FRIED CHICKEN BISCUIT SANDWICH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY CHICKEN AND BISCUITS CASSEROLE - PRACTICALLY HOMEMADE
From practicallyhomemade.com
ONE POT CHICKEN & BISCUITS - DASH OF SANITY
From dashofsanity.com
SIMPLE CHICKEN AND BISCUITS RECIPE | LEMONS + ZEST
From lemonsandzest.com
CREAMED CHICKEN OVER BISCUITS - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
EASY CHICKEN BISCUIT CASSEROLE RECIPES
From therecipes.info
EASY SKILLET CHICKEN POT PIE WITH BISCUITS | THE NOVICE CHEF
From thenovicechefblog.com
EASY CHICKEN & BISCUIT DINNER | RECIPE | RECIPES, BISCUIT RECIPES ...
From pinterest.com
EASY BISCUIT DINNER RECIPES AND MEAL IDEAS - PILLSBURY.COM
From pillsbury.com
CREAMED CHICKEN OVER BISCUITS - OLD FASHIONED DINNER CHICKEN …
From dinnerplanner.com
10 EASY DINNERS THAT START WITH A CAN OF BISCUITS - 12 TOMATOES
From 12tomatoes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love