Cream Chicken Over A Biscuit Recipes

CREAMED CHICKEN OVER BISCUITS

A friend of mine prepared this homey dish for my husband and me after our first son was born. I've made just a few minor modifications over the years. -Pam Kelley Uniontown, Ohio

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Creamed Chicken over Biscuits image

Steps:

Place potato and carrot in a small saucepan. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside., In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and potato mixture; heat through. Serve with biscuits.

Nutrition Facts : Calories 750 calories, Fat 21g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 2430mg sodium, Carbohydrate 97g carbohydrate (11g sugars, Fiber 4g fiber), Protein 42g protein.

Ingredients

1 cup cubed peeled potato
1/2 cup diced carrot
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
2-1/2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/2 pound boneless skinless chicken breasts, cooked and cubed
1/2 cup frozen peas, thawed
4 warm buttermilk biscuits

CREAMED CHICKEN 'N' BISCUITS

We have a dairy farm and three young children, so I'm always on the lookout for easy, hearty meals like this one. Using leftover or canned chicken, I can whip up this entree in minutes. To save even more time, I sometimes serve the hot chicken mixture on buns.-Shari Zimmerman Deford, Michigan

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 15

Creamed Chicken 'n' Biscuits image

Steps:

In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth. , Roll or pat dough into a 6-in. square about 1 in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits; top with the creamed chicken.

Nutrition Facts : Calories 502 calories, Fat 27g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 863mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein.

Ingredients

BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup milk
1/3 cup canola oil
CREAMED CHICKEN:
1/4 cup finely chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk or chicken broth
2 cups chopped cooked chicken
Minced fresh parsley

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

Easy Chicken and Biscuits image

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.

Ingredients

1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
1 cup milk
¼ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked chicken
1 (7 ounce) can refrigerated buttermilk biscuits