Biscuit Topped Cheesy Chicken Broccoli Casserole Recipes

Steps:

• Heat oven to 425°F. Spray 2-quart casserole or 8-inch square glass baking dish with cooking spray. In casserole or baking dish, mix soup and milk until well blended. Stir in chicken, broccoli and pimientos.
• Cover and bake casserole about 25 minutes or until bubbly.
• About 5 minutes before removing casserole from oven, make biscuit mix as directed on package, using water. Drop dough by 8 large spoonfuls onto chicken mixture around the edges. Sprinkle with chives.
• Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown.

Steps:

• In a large bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken, broccoli and onion. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 375° for 20 minutes., Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture. , In a small bowl, combine the remaining ingredients; pour over biscuits. Bake, uncovered, 28-32 minutes longer or until biscuits are golden brown and completely baked.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

Steps:

• Combine all ingredients except biscuits and topping in an 1 ½ quart casserole.
• Mix well.
• Bake at 375 for 20-25 minutes or until hot and bubbly.
• Cut biscuits into halves and arrange in casserole.
• Mix sour cream, egg, celery seed and salt to make topping; sprinkle over casserole.
• Return to oven and contine baking 25-30 minutes or until golden brown.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour just enough water into a large skillet to cover the bottom in a shallow layer; add chicken pieces in a single layer. Season chicken with salt and pepper. Turn heat to medium-high and cook chicken, adding water as needed to keep pan wet, until no longer pink in the center and the juices run clear, 7 to 10 minutes; drain liquid.
• Stir cooked rice, cooked chicken, cream of chicken soup, milk, and Mexican blend cheese together in a casserole dish. Smooth the top of the mixture with the back of a spoon. Arrange biscuit dough over the bottom layer, breaking dough pieces as needed to get maximum coverage and to avoid overlap.
• Bake in preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.

Steps:

• In a greased 2-qt. baking dish, layer chicken and broccoli. Combine the soup, sour cream and lemon juice; spread over broccoli. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and cheese is melted.

Steps:

• Heat oven to 375°F. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese.
• In medium bowl, stir Bisquick mix and milk with fork or wire whisk until soft dough forms. Place dough on surface dusted with Bisquick mix. Knead 10 times. Roll into 7 1/2-inch round, 1/2 inch thick. With 2 1/2-inch round cutter, cut 6 biscuits. Place on chicken mixture.
• Bake 20 to 25 minutes or until biscuits are golden brown.

Steps:

• Preheat oven to 350°F
• Melt the butter in a frying pan over medium heat and add the chopped onion. Sauté until tender.
• Add milk, sour cream, and soup. Heat through.
• Add 1/2 cup cheese and spoon into an 8x8 inch baking dish.
• Lay biscuits side by side on top of the mixture. Sprinkle remaining cheese on top.
• Bake for 20 minutes or until biscuits are golden brown.

Steps:

• Heat oven to 375ºF.
• Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, broccoli and cheese.
• Mix baking mix, remaining sour cream and milk just until mixture forms soft dough; spoon into 6 mounds over chicken mixture.
• Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.