CHICKEN AND BISCUIT CASSEROLE
Chicken and Biscuit Casserole made from scratch with carrots, peas and fresh herbs and an easy whole-grain buttermilk drop biscuit topping. Yum!
Provided by Katie Webster
Categories Main Course
Time 1h5m
Number Of Ingredients 17
Steps:
- Place chicken breast in a medium saucepan and cover completely with cold tap water. Place over high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook, turning in the poaching liquid occasionally until the chicken is no longer pink in the center and cooked through, 15 to 18 minutes, depending on thickness of the meat. Remove the chicken and let cool. Cut chicken into cubes.
- Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
- Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, carrots, celery, garlic, 3/4 teaspoon salt and pepper and cook, stirring occasionally until the vegetables are softened and starting to brown, 10 to 12 minutes. Sprinkle 1/4 cup all-purpose flour over the vegetable mixture and stir to coat. Add broth and bring to a boil, stirring often. Stir in the chicken, peas and 1 tablespoon plus 1 teaspoon herbs and return to a simmer, stirring often. Transfer the chicken mixture to the prepared baking dish.
- Whisk the remaining 1 cup all-purpose flour, white-whole wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a medium bowl. Whisk egg, buttermilk, the remaining 1 tablespoon canola oil and the remaining 2 teaspoons herb mixture in a large bowl. Add the flour mixture into the buttermilk mixture and stir until a shaggy dough forms. Drop by spoonfuls over the chicken mixture. Transfer to the oven and bake until the biscuits are puffed and golden and the sauce is bubbling, about 25 minutes.
Nutrition Facts : ServingSize 1/8 casserole, Calories 298 calories, Sugar 6 grams, Sodium 542 mg, Fat 8 g, SaturatedFat 1.3 grams, Carbohydrate 37 grams, Fiber 5 grams, Protein 19 grams
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
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
GRANDMAS CHICKEN AND BISCUIT CASSEROLE
This Chicken Cobbler recipe features creamy chicken and vegetables with an easy drop biscuit topping. This recipe is perfect for a gluten free dinner idea, and It is pantry staple friendly as well as low carb.
Provided by Erica Trey - Mountain Berry Eats
Categories Main Dishes
Time 45m
Number Of Ingredients 17
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!
Nutrition Facts : Calories 591 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 42 grams fat, Fiber 8 grams fiber, Protein 36 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 1343 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
MAGIC CHICKEN AND BISCUIT CASSEROLE RECIPE - (4.4/5)
Provided by AuntieGooper
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. In a 9X13 dish, place butter in cubes and allow to melt in the oven. Heat the broth and dissolve the bouillon, set aside. Remove the dish from the oven and layer chicken on top of the butter, do not stir. Place your favorite mix of vegetables and onions on top of the chicken, do not stir (I used corn, green peas, carrots, spinach and bell pepper). Top with the cheese, no stirring! Combine the biscuit mix and the milk, pour over the top and again, do not mix! Mix together the broth and the cream of chicken soup, pour THIS over the top of everything, again, DO NOT STIR...yep, it looks like a mess, but bake for 45-50 minutes and the magic happens! Remove when top is evenly browned and allow to sit for 5-10 minutes before serving.
CHICKEN & BISCUIT CASSEROLE
This casserole is basically a cross between chicken & dumpling and a pot pie. Found the basic recipe on facebook and just change the spices to my liking. If in a hurry for dinner, just stop at the salad bar for the shredded chicken and use some rinsed can vegetables.
Provided by Katherine Fordyce
Categories Casseroles
Time 55m
Number Of Ingredients 10
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
POTSIE'S CREAMED CHICKEN AND BISCUITS CASSEROLE
This is a wonderful and simple to prepare comfort food using things you probably already have around. Kids love it- but so do adults. At least, in this home. Try it. It is one of my quick and easy favorites. This is my first submitted recipe... be kind.
Provided by Pot Scrubber
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
- Chop the onion.
- Heat butter in a small nonstick skillet and saute until tender.
- Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
- Bake for 15 minutes and remove from oven.
- Sprinkle 1 cup of the cheese over the baked mixture.
- Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
- Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
- NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time. Thanks to you all for making my humble recipe and leaving your suggestions. You GREATLY improved a recipe I was already proud of. Thanks so much.
Nutrition Facts : Calories 498.6, Fat 26.5, SaturatedFat 11.7, Cholesterol 168.9, Sodium 827.8, Carbohydrate 7.4, Fiber 0.3, Sugar 0.9, Protein 54.9
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 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
CHICKEN AND BISCUIT CASSEROLE
I have been making this chicken casserole for ages...it is such a favorite in my house, and requested often..it is a great way to use up any leftover chicken (or turkey too)...very simple to prepare, just what I like....if desired you could mix up the first 6 ingredients in the morning, or the night before, refrigerate and bake it for supper the next day.
Provided by Kittencalrecipezazz
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 375 degrees.
- Grease a 2-qt baking dish.
- In a medium saucepan, combine chicken, chicken soup, green beans, mushrooms, cheese and mayo.
- Heat until hot and bubbling.
- Pour the hot mixture into a prepared baking dish.
- Separate biscuits and arrange over the chicken mixture.
- Brush biscuits with melted butter; sprinkle with bread crumbs over the biscuits.
- Bake for 25-30 minutes, or until the bicuits are golden brown, and casserole is bubbly.
- Serve immediately.
- Note frozen veggies are good also, just run under hot water to thaw, then squeeze out excess water before adding to casserole.
Nutrition Facts : Calories 589.2, Fat 33.5, SaturatedFat 9.8, Cholesterol 81.6, Sodium 1617.3, Carbohydrate 47.1, Fiber 2.4, Sugar 8, Protein 25.6
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