TURKEY CHILI CASSEROLE WITH CHEDDAR BISCUITS
Healthier turkey chili in chili casserole form with irresistible flaky cheddar biscuits on top. This easy weeknight dinner is ready in only 30 minutes and your soon-to-be most favorite way to eat chili!
Provided by Sarah
Time 30m
Number Of Ingredients 18
Steps:
- Make the chili: In a large skillet over medium-high heat, brown turkey with onion and garlic until no longer pink. Stir tomato paste, diced tomatoes, black beans, broth, and seasonings into chili. Bring to a simmer over medium-high heat, then reduce heat, season with salt and pepper to taste and keep warm.
- Make the biscuits: In a large bowl, combine flour and butter until crumbly and butter is in pea-sized crumbs. Mix in baking powder, salt, cheese, and agave syrup. Pour milk over top and gently fold until a shaggy dough forms.
- Turn dough onto a floured surface and knead several times until dough just comes together. Pat dough into 1 -in thick round and use a 2-in biscuit cutter to cut out biscuits.
- Pour chili into a greased 9x13 baking pan. Arrange biscuits on top of chili and brush biscuits with additional milk.
- Bake casserole at 400F 18-20 minutes or until biscuits are golden-brown and chili is bubbly. Let cool 5 minutes then serve warm. Enjoy!
Nutrition Facts : ServingSize 8 g, Calories 464 kcal, Carbohydrate 52 g, Protein 28.6 g, Fat 17.9 g, SaturatedFat 8.3 g, Cholesterol 78 mg, Sodium 484 mg, Fiber 10.4 g, Sugar 6 g, UnsaturatedFat 9.6 g
CHILI CHEDDAR BISCUITS
Chili powder lends a little kick to these flaky, buttery biscuits. "I like to serve them with steaming bowls of chili or hearty beef soup," writes Kim Marie Van Rheenen of Mendota, Illinois.
Provided by Taste of Home
Time 30m
Yield 15 biscuits.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. Add cheese. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 145 calories, Fat 10g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 259mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
BARBECUE CHILI BISCUIT CASSEROLE
Sometimes you just don't have time to make chili and biscuits. This casserole combines barbecue chili and refrigerated biscuits in one dish to make dinner extra easy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 9 to 11 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in tomatoes, kidney beans, barbecue sauce, taco seasoning mix and chili powder. Heat to boiling, stirring frequently. Separate dough into 8 biscuits. Transfer beef mixture to baking dish; top with biscuits.
- Bake 25 to 30 minutes or until biscuits are thoroughly baked and golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted. Garnish with green onions.
Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 50 mg, Fat 2, Fiber 5 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 22 g, TransFat 0 g
CHILI CASSEROLE
A simple casserole with a little zing! The zing comes from the taco sauce. This is a great dish for when you do not have much time to make dinner, but you want something that has substance and will fill you up! You can use any kind of cheese on top.
Provided by sal
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
- Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
- Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.
Nutrition Facts : Calories 671 calories, Carbohydrate 52.3 g, Cholesterol 144.7 mg, Fat 37.7 g, Fiber 6.8 g, Protein 31.9 g, SaturatedFat 15.4 g, Sodium 843.4 mg, Sugar 7 g
CHILI AND BISCUITS CASSEROLE
This is yummy and filling; good comfort food. My husband calls it Chili Pot Pie. If you like it spicy you can add red pepper flakes or other spices with some heat. Don't let the list of ingredients or steps intimidate you, it is really easy and many of the ingredients you probably already have on hand. This is super simple and easy to make throughout the year.
Provided by Busy Lindsay
Categories Beans
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Brown turkey in 12-inch skillet, drain grease. Add onion and bell pepper to the ground meat and cook until veggies are crisp tender.
- Stir tomatoes with juice, beans, spices and Tabasco sauce into meat mixture. Simmer over medium heat for 10 (you can simmer longer if you'd like).
- Remove meat mixture from stove, add 1/3 cup salsa and 1/3 cup cheese and stir until well blended.
- Pour mixture into 13 X 9 inch casserole dish, level out mixture.
- Sprinkle 1/3 cup cheese over beef mixture in casserole.
- Split each biscuit in 1/2 lengthwise, this is why the layered biscuits are important, it makes it easier. Arrange biscuits over the cheese and beef mixture, covering the top of the casserole.
- Add remaining 1/3 cup of cheese on top of biscuits.
- Bake at 350°F for 15 minutes on bottom shelf of oven, and 15 additional minutes on top shelf of oven until biscuits are deep golden brown.
- Serve with sour cream, salsa and additional cheese if desired.
Nutrition Facts : Calories 767.5, Fat 34.5, SaturatedFat 12.5, Cholesterol 109, Sodium 1813.4, Carbohydrate 72, Fiber 8.4, Sugar 14.7, Protein 43.8
TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST
From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a standard carcass/skin one that doesn't need explanation. I cut the recipe in half and cooked it in an 11-inch enameled cast iron frying pan. Works great. If you are feeling adventurous, sub. chunks of beef, beef stock and some red wine, maybe some garlic and a shot of Worcestershire and make a beef pot pie. If you try it, let me know how it turns out.
Provided by Queen Dragon Mom
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Filling:.
- Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
- Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
- Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
- Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
- Stir in turkey, peas, salt and pepper to taste.
- Remove from heat while making biscuits.
- Biscuit crust:.
- Preheat oven to 400°F.
- Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
- Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
- Stir in buttermilk. Stir only until a dough forms.
- Assembly:.
- Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
- Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
- Remove from heat and let stand for about 10 minutes before serving.
BISCUIT TURKEY CASSEROLE
Make this easy and creamy Biscuit Turkey Casserole with leftover turkey. This 30 minute meal will entice even the pickiest eaters to the dinner table!
Provided by Holly
Categories dinner Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Grease an 8x8 baking dish.
- In a large bowl combine all ingredients except for the biscuits.
- Pour into the prepared baking dish and top with the biscuits.
- Bake uncovered for 20-25 minutes or until the biscuits are golden brown in color.
Nutrition Facts : Calories 409 kcal, Carbohydrate 48 g, Protein 15 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 30 mg, Sodium 1145 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving
ONE-POT TURKEY CHILI AND BISCUITS
In this streamlined recipe, turkey chili and buttery cornmeal biscuits are nestled together in the same skillet, and baked into a blissfully cozy one-pot meal. You can make the cornmeal batter and the chili several hours ahead - or even the night before - then bake them together right before serving, so the biscuits are at their most tender. A dollop of sour cream at the end isn't strictly necessary, but the cool milkiness is lovely with the spicy, meaty chili. Yogurt makes a fine substitute. And if you're looking to make this vegetarian, substitute faux meat or another can of beans for the turkey.
Provided by Melissa Clark
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Prepare the biscuits: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
- Using a pastry cutter or your hands, cut or rub in the butter until mixture resembles rolled oats. Fold in the buttermilk and scallion. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use.
- Heat oven to 425 degrees.
- Start the chili: In a large ovenproof skillet, heat oil over high heat until it thins. Stir in turkey and cook, breaking up meat with a wooden spoon, until it's no longer pink with some browned bits, about 7 minutes.
- Reduce heat to medium-high, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes. Stir in garlic, chili powder, 1 teaspoon salt, oregano, cumin and pepper, and cook until fragrant, about 1 minute longer.
- Using kitchen shears or your hands, break up tomatoes and add them, along with the juices, to the pan. Add beans and remaining 1/2 teaspoon salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet. Remove from heat and stir in cilantro. Taste and add more salt, if needed.
- Divide biscuit dough into 6 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili. Brush biscuits lightly with milk, and sprinkle grated Parmesan on top. Transfer skillet to oven and cook until biscuits are golden at the edges, 25 to 30 minutes. Let cool for 10 minutes before serving. Serve with sour cream and pickled jalapeños, if you like, and more scallions.
CHEDDAR TURKEY CASSEROLE
This recipe comes with lots of mass appeal, thanks to its cheesy sauce. Pasta, veggies and leftover turkey combine to create a filling meal. -Steve Foy, Kirkwood, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce. , Transfer to a greased 13x9-in. baking dish. Sprinkle with almonds. Bake, uncovered, 35-40 minutes or until heated through.,
Nutrition Facts : Calories 513 calories, Fat 23g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 703mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 5g fiber), Protein 31g protein.
CHEESY TURKEY RICE CASSEROLE
This is a wonderful use of leftover turkey or you could even use chicken. You may also want to add potato chips to the top for some crunch.
Provided by BABYPHAT55
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
- Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 27.6 g, Cholesterol 158.7 mg, Fat 26.2 g, Fiber 1.8 g, Protein 28.7 g, SaturatedFat 15.3 g, Sodium 607.1 mg, Sugar 7.8 g
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- In 12-inch nonstick skillet, heat turkey and salt to taste over medium-high heat until no longer pink. Add remaining ingredients except cheese; stir to combine. Spread in baking dish. Top with cheese. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
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