Pampered Chef Chicken N Biscuit Bake 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.

EASY OVEN-ROASTED CHICKEN

Steps:

• Preheat oven to 400ºF. Arrange potato, onion and carrots in a single layer in bottom of Deep Covered Baker. Pour water over vegetables. Rinse chicken with cold water; pat dry with paper towels. Place chicken, breast side up, on top of vegetables. Combine oil and garlic; brush over chicken. Sprinkle evenly with rosemary, thyme, salt and black pepper. Cover with lid of baker, bake 45 minutes; remove lid. Continue to bake an additional 15-30 minutes or until Pocket Thermometer registers 180°F in meaty part of thigh and juices run clear. Remove from oven. Transfer chicken and vegetables to serving platter. Let stand 10 minutes before carving.

CHICKEN & BISCUIT BAKE

Steps:

• Heat the oil in a 3 quart sauce pan.
• Add onion, carrots and celery and saute until tender.
• Set vegetables aside with chicken.
• In the same sauce pan, melt butter then stir in flour and simmer for 1 minute while stirring.
• Combine milk, chicken broth, and poultry seasoning and slowly add to flour mixture while stirring.
• Simmer for a few minutes until thicker. Salt and pepper to taste.
• Take the pan off the burner and add vegetables and chicken, coating everything well.
• Stir in the parsley.
• Pour the filling into a sprayed 9x13-inch baking pan.
• Bake at 400°F 18 minutes.
• Remove from oven and put the 12 thawed biscuits, spaced evenly, on top of the bubbling mixture.
• Bake for another 10-15 minutes or until biscuits are golden brown.

ONE DISH CHICKEN & BISCUIT BAKE

Steps:

• Preheat over to 325*.
• Place cooked chicken in 9x13 baking pan.
• Combine the soup and water (and sliced mushrooms if desired). Mix well and pour over chicken.
• Place uncooked biscuits over chicken mixture. Sprinkle with pepper.
• Bake for 15-20 minutes or until biscuits are lightly brown.

JUICIEST ROAST CHICKEN

Steps:

• Preheat the oven to 450°F/230°C. Lightly spray the Deep Covered Baker with oil using the Kitchen Spritzer. Combine the flour, garlic powder, paprika, salt, black pepper, and thyme in a 1-Cup (250-mL) Prep Bowl and mix well. Remove and discard the giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with paper towels. Trim the excess fat using the Professional Shears, if necessary. Tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken.Brush the outside of the chicken with oil using a Chef's Silicone Basting Brush, then coat the chicken completely with the seasoning mixture. Place the chicken, breast side up, in the baker. Roast, uncovered, for 50-60 minutes or until the Digital Pocket Thermometer registers 180°F/82°C in the thickest part of thigh and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.

PAMPERED CHEF CHICKEN 'N BISCUIT BAKE

Steps:

• Preheat oven to 350.
• Combine soup, milk and garlic in bowl with whisk. Add chicken and vegetables. Chop onion and celery and add to soup mixture.
• Separate each package of biscuits into 10 pieces. Cut each biscuit into quarters and add to soup mixture. Stir gently.
• Pour into deep dish baker (9x9 pan would work here!). Sprinkle with cheese.
• Bake 25-30 minutes or until lightly browned and biscuits are cooked through. Let stand 5 minutes before serving.

CHICKEN BISCUIT BAKE

Steps:

• Mix soup, milk, parsley, pepper, veggies and chicken in 3 quart shallow baking dish.
• Bake at 400 F for 15 minutes.
• Cut each biscuit into quarters.
• Remove chicken mixture from the oven and stir.
• Top the chicken mixture with cut biscuits.
• Bake 15 more minutes or until biscuits are golden brown.