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
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.
CREAMED CHICKEN AND BISCUITS!
I found this old recipe in my granny's house. I made it for my boyfriend, and he loves it! So now every Sunday is chicken and biscuits night!
Provided by Miranda Steward
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
- Melt butter in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Transfer onion to a bow; stir chicken, chicken soup, sour cream, milk, and pimentos with the onion. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until chicken and sauce are hot, about 15 minutes. Sprinkle top with 3/4 cup shredded Cheddar cheese; arrange biscuits in a single layer over chicken mixture. Top with remaining 1/4 cup Cheddar cheese.
- Return to oven and bake until sauce is bubbling and the biscuits are golden brown, 20 more minutes.
Nutrition Facts : Calories 654.3 calories, Carbohydrate 42.5 g, Cholesterol 115 mg, Fat 35.5 g, Fiber 1.5 g, Protein 39.4 g, SaturatedFat 15.2 g, Sodium 1376.1 mg, Sugar 5.3 g
CREAMED CHICKEN FOR BISCUITS
Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 14.5 g, Cholesterol 146.5 mg, Fat 40.7 g, Fiber 3.9 g, Protein 23.9 g, SaturatedFat 19.8 g, Sodium 449.3 mg, Sugar 3 g
CREAMED CHICKEN AND VEGGIES OVER CHEESE BISCUITS
Yet another recipe that I grew up on. This one is super quick and easy. Sometimes the best recipes are just basic simple ones.
Provided by Dee Robinson
Categories Chicken
Time 30m
Number Of Ingredients 9
Steps:
- 1. Mix together all of the ingredients for the chicken sauce except the chicken. Cook til veggies are tender, add chicken.
- 2. Mix together everything for the biscuits,
- 3. Place mixture into 5 mounds on greased cookie sheet, bake in 425 oven for 12 minutes Sprinkle with remaining cheese
- 4. Tear a biscuit in half and lay on the plate and pour chicken mixture over it.
HOMESTYLE CHICKEN AND BISCUITS
Pressed for time? This delectable casserole has everything you're looking for, chicken, veggies, biscuits, and a cheesy creamy sauce, ready to serve in just 45 minutes!
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
- Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
- Bake for 15 minutes or until the biscuits are golden brown.
CREAMED CHICKEN & BISCUITS
I have hung on to this recipe card for years and never made it until this week. See the crease in the photo? I added 3/4 cup of mixed veggies to this and used light sour cream. Also I used Grands biscuits instead of frozen because that's what I had. Enjoy!
Provided by Leigh Culver
Categories Chicken
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Preheat over to 350*. Greast the bottom and sides of an 11x7 inch baking dish.
- 2. Chop the onion. Heat butter in a skillet over medium-high heat until melted. Add onion (and I also added the mixed veggies too) and saute until tender.
- 3. Combine onion, chicken, soup, sour cream, milk and pimento in a medium bowl and mix well. Spoon the mixture into your baking dish. Bake for 15 minutes. Then remove from oven.
- 4. Sprinkle the dish with 3/4 cup of the cheese. Then place the biscuits on top and sprinkle the remaining cheese on the biscuits.
- 5. Bake for 20 minutes longer. Biscuits should be brown and the sauce is bubbly. Then serve!! Enjoy.
CHICKEN AND BISCUITS
Prepare this chicken and biscuits recipe for a tasty mix of chicken, veggies and biscuits. Our chicken and biscuits recipe will please the whole family!
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Mix soup and 1/2 cup sour cream until blended. Combine chicken, vegetables and cheese in large bowl. Add soup mixture; mix lightly.
- Spoon into 8-inch square baking dish sprayed with cooking spray.
- Stir baking mix, milk and remaining sour cream just until mixture forms soft dough. Spoon into 6 mounds over chicken mixture.
- Bake 35 min. or until chicken mixture is hot and bubbly, and biscuit topping is golden brown.
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 85 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
SOUR CREAM CHICKEN & BISCUITS
I got this recipe from some cards I received in the mail. The ingredients listed as optional are ones I don't actually use based on my preferences, but they are used in the original recipe. I hope you like it!
Provided by Loves2Teach
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and grease the bottom and sides of an 11x7 baking dish.
- If using, chop the onion, melt butter in skillet, add onion and sauté until tender.
- Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
- Spoon mixture into prepare baking dish and bake for 15 minutes.
- Remove from over and sprinkle with 3/4 cup cheddar cheese, arrange biscuits in a single layer, then sprinkle with remaining 1/4 cheese.
- Bake for 20 minutes more or until biscuits are golden brown and sauce in bubbly.
- Enjoy!
Nutrition Facts : Calories 572.7, Fat 34.4, SaturatedFat 14.6, Cholesterol 46.6, Sodium 1065.8, Carbohydrate 51.5, Fiber 1.5, Sugar 2.6, Protein 14.8
CREAMED CHICKEN AND VEGETABLES
Make and share this Creamed Chicken and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over medium heat.
- Add onions, carrots, potatoes, herbs, and garlic.
- Saute for 5-10 minutes or until vegetables begin to soften.
- Add chicken broth; bring to a boil.
- Cover, reduce heat and simmer until vegetables are tender.
- Mix together cream of chicken soup and cream; add to vegetables.
- Add chicken; cook until heated thoroughly, adding more broth if needed to thin.
- Season with salt and pepper to taste.
- Serve over hot biscuits.
CREAMY CHICKEN AND VEGETABLES
I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.
Nutrition Facts :
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