CHICKEN 'N' BISCUIT CASSEROLE
This recipe was a hit with everyone in Family. I believe my friends would Love it too! It may seem complicated, but it Truly IS EASY!
Provided by Denise Miles
Categories Casseroles
Time 55m
Number Of Ingredients 14
Steps:
- 1. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender.Mix the flour,sugar,salt,and pepper.
- 2. 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.
- 3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- 4. In a medium bowl, combine the baking mix and 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.
- 5. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.
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 & 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
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.
CHICKEN & BISCUITS BAKE RECIPE BY TASTY
Here's what you need: butter, onion, flour, chicken broth, salt, pepper, heavy cream, frozen mixed vegetable, rotisserie chicken, biscuit dough
Provided by Scott Loitsch
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large pot over medium-high heat, melt the butter.
- Add the onion, stir until softened. About 1 minute.
- Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
- Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
- Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
- Add the mixed vegetables and shredded chicken, stir until fully incorporated.
- Transfer to a 9x13-inch (23x33 cm) baking dish.
- Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
- Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
- Cool slightly before serving.
- Enjoy!
Nutrition Facts : Calories 1287 calories, Carbohydrate 116 grams, Fat 81 grams, Fiber 4 grams, Protein 26 grams, Sugar 22 grams
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, RICE, AND BISCUIT CASSEROLE
If you love rice, cream of chicken soup, and biscuits, this is the meal for you. I remember when I was younger and my mother had made something similar to this in a kit. I decided to try to remake it without a kit to how I remember it. It's perfect for those cool rainy days.
Provided by Kristi Brown
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 679.8 calories, Carbohydrate 67.5 g, Cholesterol 95.8 mg, Fat 28.2 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 11.7 g, Sodium 1831.7 mg, Sugar 7.3 g
CHICKEN N BISCUITS
"This cheesy chicken casserole gets its vibrant color from frozen vegetables and its unique flavor from crumbled bacon," reports Debbie Vannette of Zeeland, Michigan. "The biscuit-topped dish has become a regular at our dinner table since my sister-in-law shared it with us after the birth of our son."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13x9-in. baking dish. Cover and bake at 400° for 15 minutes., Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls onto chicken mixture. , Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 543 calories, Fat 28g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 1151mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
BEST CHICKEN 'N' BISCUITS
Quick and comforting, this delicious chicken and biscuits recipe is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It's guaranteed to warm your family to their toes! -Judith Whitford, East Aurora, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.
Nutrition Facts : Calories 460 calories, Fat 14g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1353mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 4g fiber), Protein 33g protein.
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