Easy Chicken And Biscuit Recipes

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.

Steps:

• Place the chicken in a 7-quart (6 ½ liters) slow cooker. Sprinkle on salt & pepper.
• Add the veggies and condensed soup, and mix thoroughly.
• Cook on high for 3 hours.
• Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
• Enjoy!

Steps:

• 1. cut the chicken breast into 1" cubes.
• 2. mix together all ingredients EXCEPT the biscuits.
• 3. pour all ingredients into a dutch oven or casserole dish
• 4. bake at 400' for 45 minutes
• 5. drop temperature down to 350'. Add biscuits to top of the meal. bake another 15-20 minutes or until rolls are golden brown.
• 6. Serve hot.

Steps:

• In a large pot boil chicken, in 6 cups water, on high heat until done.
• Remove chicken and set aside, don't dump the water.
• Dissolve boullion cubes in the reserved water add more if it seems bland.
• Mix flour with enough water to form a paste.
• Gradually add more water until the paste is dissolved and liquidy.
• Put the chicken boullion over low heat and wisk in the flour thickening.
• Cook over low-medium heat until thickened stirring often.
• Chop or shred chicken into bite size pieces.
• Add to gravy mixture and heat through.
• Add salt and pepper to taste.
• Serve over warm biscuits.
• Leftovers freeze great!

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.

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.

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.

Steps:

• Blend soups and milk in large skillet on low heat.
• Add herbs and spices and mix well.
• Add cooked cut up chicken and frozen vegetables.
• Heat to warm vegetables and chicken.
• Put in large ovenproof dish and bake in 400 degree oven for 15 minute.
• Take chicken dish out of oven and stir well.
• Cut up biscuits into fourths and top chicken with biscuts.
• Bake another 15 minute until biscuits are browned.

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.

Steps:

• Combine all ingredients in crock pot except biscuits; blend well.
• Cut biscuits into quarters, stir into mixture.
• Cover; cook on Low 4 to 6 hours stirring occsionally or until biscuits are cooked.

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.