Individual Chicken Casseroles Recipes

Steps:

• In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
• Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
• Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
• If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
• If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.

Steps:

• Brown the chicken breast pieces in a large skillet and cook until done. Set aside.While the chicken is cooking, prep all your vegetable add-ins in small bowls.In a large saucepan, combine 1 ¼ cups of the milk, the Vegetables and Seasoning and stir. Bring to boil & cook for 1 minute. Remove from heat and stir in the cooked chicken.Reduce the heat to medium-low & simmer for 5 minutes, stirring frequently.In a small mixing bowl, combine the remaining ¾ cup of milk and the Biscuit Mix. Mix well.
• Preheat your oven to 425 degrees.
• Spray the inside of 4 oven-safe small casserole dishes or crocks with cooking spray.Scoop about ¼ of the chicken mixture into the bottom of each casserole dish. Let each member of the family add in their own vegetables.Top each of the casseroles with about ¼ of the cheese sauce and then cover each one with ¼ of the biscuit topping.
• Place all 4 prepared chicken pot pie casseroles on a baking sheet. Bake for 12-15 minutes or until the chicken filling is heated through and the biscuit topping is golden brown.
• Enjoy!

Steps:

• Preheat oven to 400 degrees and prepare 6 jumbo muffin cups with foil or silicone liners.
• Heat olive oil in a skillet over med-high heat, then add onion, stirring occasionally until translucent.
• Add garlic and chicken, stirring occasionally until chicken is almost completely cooked.
• Add wine and cook until it evaporates.
• Stir in flour then cook for about 30 seconds, stirring.
• Stir in broth, cream, rosemary and salt and pepper, and bring to a boil.
• Turn off the heat and stir in spinach, bread, and nutmeg, until combined.
• Divide among muffin cups and bake for 15 minutes until golden and completely hot.