CHICKEN AND BISCUITS
Healthy Chicken and Biscuits Casserole. Easy and comforting! Creamy chicken and vegetable filling topped with fluffy biscuits, baked to golden perfection.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Lightly coat an 8x10 or similar 2 1/2-quart casserole dish with nonstick spray. Set aside.
- Heat a large dutch oven or similar deep, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Once hot but not smoking, add the mushrooms and cook for 8 minutes, until the mushrooms are beginning to brown, stirring occasionally. Add the garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply, about 3 additional minutes.
- Sprinkle the flour over the top of the mushrooms. Drizzle in the remaining 1/2 tablespoon oil. Stir and cook until any white bits of flour disappear and the flour looks light golden, about 1 to 2 minutes. The mixture will seem dry. Slowly pour in the milk. Switch to a whisk and stir constantly. Bring to a low, gentle boil, continuing to whisk and scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often. Turn off the heat. Stir in the chicken, frozen vegetables, and thyme. Taste and add additional salt and pepper as desired. Spoon the chicken mixture into the prepared dish.
- Drop the biscuit dough by rounded spoonfuls over the top, dispersing the biscuits evenly over the surface. Some of the filling will peek through.
- Bake until the biscuits are golden brown on top and cooked through, 25 to 30 minutes. Let cool a few minutes. Serve hot.
Nutrition Facts : ServingSize 1 (of 6), Calories 430 kcal, Carbohydrate 50 g, Protein 25 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 56 mg, Fiber 6 g, Sugar 9 g
LIGHTER CHICKEN AND BISCUITS
We've used low-fat milk, egg whites, and skinless chicken to make traditional Southern comfort food healthier, yet still finger-licking good.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. In a medium bowl, whisk together whole-wheat flour, 1/3 cup all-purpose flour, baking powder, and 1/4 teaspoon salt; set aside.
- In a small bowl, whisk together egg white, 3 tablespoons oil, and 1/4 cup milk; add to flour mixture, and stir until moistened. Drop 4 1/4-cup scoops of dough onto a baking sheet, at least 2 inches apart. Bake until golden, 12 to 14 minutes.
- Meanwhile, in a 5-quart Dutch oven or large heavy pot, heat remaining 2 teaspoons oil over medium-high. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes.
- Sprinkle vegetables with remaining 2 tablespoons all-purpose flour; stir in remaining 3/4 cup milk, 1/2 cup water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2 to 3 minutes. Add chicken; simmer until cooked through, 3 to 5 minutes. Serve chicken stew with biscuits.
Nutrition Facts : Calories 478 g, Fat 16 g, Fiber 5 g, Protein 47 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.
COMFORTING CHICKEN A LA KING
I've been making this thick and creamy Chicken a la King recipe for over 30 years. It's a wonderful way to create a quick lunch or dinner with leftover chicken. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.
Nutrition Facts : Calories 551 calories, Fat 34g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 1185mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
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 :
LIGHTER CHICKEN AND BISCUITS (OAMC)
This is a recipe I adapted from Martha Stewart's Everday Food. It is a stovetop version of a classic southern casserole. I am usually suspicious of so called "quick" versions of classics and even more so of "light" adaptations, but this one was right on the money. The texture and flavor are reminiscent of Boston Market chicken pot pie. There is no cream of chicken soup and you can have dinner on the table in about 45 minutes. The original recipe called for whole wheat biscuits, but I made Bisquick biscuits with melted butter generously brushed on top (makes a golden brown crust). This recipe would be delicious with turkey and can be made with cooked chicken or turkey as well. This recipe can easily be doubled for OAMCers as well.
Provided by UrbanYogaMommy
Categories Stew
Time 45m
Yield 9 biscuits, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Biscuits:.
- Preheat oven to 450 degrees.
- In a large bowl, combine baking mix and milk with a fork or your fingers. Mix until combined.
- Knead 10 times until dough becomes smooth. It will still be sticky. Do not overknead as this will make the biscuit tough.
- Turn dough out onto a board or counter dusted with more baking mix (I use a sheet of waxed paper or parchment taped to the counter for easy cleanup) and gently roll dough out to 1/2" thick.
- Cut with a 3" round cookie cutter dipped in baking mix. Gather and gently reroll scraps.
- Put into a greased pyrex or ceramic casserole pan or a baking sheet lined with a silicone sheet (silpat) or parchment. Biscuits can touch and can be pulled apart after baking. Brush tops generously with butter, allowing some to drip in between.
- Bake 8 to 10 minutes until golden brown.
- Chicken:.
- In a large heavy pot, heat oil over medium high heat, add onions, celery, and carrots. Season with salt and pepper. Cook, stirring frequently, until onions are translucent, about 8 to 10 minutes.
- Sprinkle 2 tbs of flour on vegetables. Stir in milk, water, and half of the chicken broth, and thyme. Simmer until liquid has thickened, about 5 minutes. Add more chicken broth and rest of flour to your preference.
- Add chicken, Simmer until cooked through, about 10 minutes.
- Serve piping hot over fresh biscuits.
- Note: If you have never used thyme, I encourage you to try it in this dish. It has a light and fresh flavor that enhances the flavor and gives the chicken a homestyle chicken soup flavor. If you have fresh, use two to three sprigs. If you don't have thyme, dry parsley will work nicely too. I would not substitute rosemary because it is too strong.
- OAMC: double chicken recipe. Freeze biscuits covered on a cookie sheet, then wrap individually and pack in resealable bags. When reheating the chicken, add a bit of chicken broth if it is too thick.
Nutrition Facts : Calories 628.7, Fat 20.7, SaturatedFat 8.2, Cholesterol 122.6, Sodium 1754.7, Carbohydrate 58.5, Fiber 4.7, Sugar 14, Protein 49.8
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.
LIGHTER, HEALTHIER CHICKEN TETRAZZINI - OAMC
I adapted this recipe slightly from Cooking Light. Instead of using vermicilli, I use half regular spaghetti and half whole wheat. I break the spaghetti into thirds before cooking it. Because of the yummy sauce, you don't even notice the whole wheat pasta. This recipe came in a segment on "eat one, freeze one." It freezes very well.
Provided by 2hot2handle
Categories One Dish Meal
Time 1h
Yield 2 casseroles, 6 serving(s)
Number Of Ingredients 15
Steps:
- Break spaghetti into thirds and cook in boiling salted water. When finished, drain and set aside.
- Meanwhile, melt butter in large stockpot or dutch oven coating with cooking spray over medium-high heat. Add onion, celery, pepper, salt and mushrooms. Saute until mushrooms are tender, about 5 minutes. Add sherry and cook 1 minute.
- Gradually add flour to the pan, stirring constantly (mixture will be thick). Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
- Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts and is incorporated. Add the cooked pasta and chicken and stir until blended.
- Divide the pasta mixture between 2 (8 inch square) baking dishes coated with cooking spray. Sprinkle bread crumbs and remaining Parmesan cheese over each casserole.
- Freeze one of the casseroles to use later. For the other, bake at 350 for 30 minutes or lightly browned. Remove from oven and let stand 15 minutes.
- To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (takes at least 24 hours). Preheat oven to 350. Cover casserole with foil and bake 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
Nutrition Facts : Calories 890.4, Fat 25.8, SaturatedFat 12.3, Cholesterol 127.7, Sodium 1907.6, Carbohydrate 83.8, Fiber 4.9, Sugar 6.5, Protein 61.4
SWEET CIDER BBQ CHICKEN (OAMC)
Make and share this Sweet Cider BBQ Chicken (Oamc) recipe from Food.com.
Provided by GAM-20
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken breasts in gallon sized Ziploc bag, add marinade ingredients (ginger, bay leaf, apple juice, apple cider vinegar, onion flakes) and freeze.
- On a separate bag, mix ingredients for sauce (brown sugar, chili powder, salt, pepper, Dijon mustard, chili sauce, soy sauce, apple cider vinegar). Freeze.
- Thaw chicken and sauce.
- Remove chicken from marinade & discard marinade.
- Heat large frying pan with 2 teaspoons oil over high heat.
- Brown chicken for 2-3 minutes per side.
- Add sauce, reduce heat to low, and simmer, uncovered, for 5-7 minutes.
Nutrition Facts : Calories 377.1, Fat 13.9, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1238, Carbohydrate 27.8, Fiber 3.4, Sugar 21.8, Protein 32.5
INSTANT POT LIGHT CHICKEN POT PIE (FREEZER MEAL)
Instant Pot Light Chicken Pot Pie (Freezer Meal) tastes like home, the country side, comfort...it has everything you need to lift your spirits, satisfy your cravings with less calories than traditional chicken pot pie. Also includes Slow Cooker instructions!
Provided by Chef Emanuela
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dice celery and puree onion.
- MAKE IT NOW.
- INSTANT POT: Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, corn starch, poultry seasoning and salt into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
- SLOWCOOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Add biscuits to the top, cover with lid and continue cooking 1 hour.
- MAKE IT A FREEZER MEAL.
- Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, poultry seasoning and salt into a labeled gallon-size (4 L) freezer bag; swish to mix. Seal, removing as much air as possible, and freeze.
- THAW AND COOK.
- Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running under water until meal can be broken apart.
- INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
- SLOW COOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Take two forks, shred chicken then stir to combine. Mix together cornstarch and 1/4 cup (60 mL) water with fork, stir into slow cooker. Add biscuits to the top, cover with lid and continue cooking 1 hour.
Nutrition Facts : Calories 346.4, Fat 14.2, SaturatedFat 4, Cholesterol 73.3, Sodium 561.1, Carbohydrate 25.9, Fiber 3.2, Sugar 2.5, Protein 27.6
CHICKEN POT PIE, OAMC AND LIGHTER
From Holly Clegg's cookbook. I'm posting this so I can add it to my shopping list. I'm planning on freezing this in individual containers lined with plastic wrap then in ziplocs once frozen. I can then defrost and heat in original container.
Provided by EmilysMommy
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In non stick skillet with cooking spray, saute celery, onions, carrots, and sweet potatoes over med. heat until tender, 7-10 minutes.
- Add flour, stirring, and gradually stir in stock and milk, bringing to a boil. Reduce heat and stir until thickened.
- Add chicken and peas.
- Transfer to 9x9x2 baking pan sprayed with non stick spray. Lay crescent roll triangles on top, sealing the sides.
- To eat now: Bake at 375F 10-15 minutes or until top is lightly browned.
- To freeze: Do not bake before freezing. Cool to room temp., wrap, label, and freeze. The crust can be added before or after freezing. Freeze up to 3 months.
- Finish after freezing: Remove and defrost. Preheat oven to 375°F Cover with crescent roll crust to seal. Bake for 20 minutes or until heated and crust is light brown. Cover top lightly with foil if crust starts getting too brown.
Nutrition Facts : Calories 103.5, Fat 1, SaturatedFat 0.3, Cholesterol 2.2, Sodium 143.8, Carbohydrate 19.4, Fiber 2.4, Sugar 4.7, Protein 4.5
CHICKEN PACKETS (OAMC)
Another Once a month meal that's sure to please. My little girl likes these because they pick up easily in her hands! *I revised this recipe based on several folks pointing out that I had made a mistake on the amount of cream cheese. Thank you so much for the input!
Provided by TishT
Categories Lunch/Snacks
Time 40m
Yield 8 packets, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
- Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
- Refrigerate crescent rolls.
- To prepare for serving, thaw chicken mixture.
- Preheat oven to 350°F.
- Unroll crescent rolls.
- Each tube will contain 4 rectangles of dough with a diagonal perforation.
- Press dough along each perforation so the rectangle halves will not separate.
- Place about 1/4 cup of the chicken mixture into the center of each rectangle.
- Fold dough over the filling, and pinch the edges to seal tightly.
- Dip each packet in melted margarine, and coat with crouton crumbs.
- Place packets on a baking sheet.
- Bake for 20 minutes or until golden brown.
- Packets are good either hot or cold.
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