CHICKEN 'N' BISCUITS
"This cheesy chicken casserole get its vibrant color from frozen vegetables and its unique flavor from crumbled bacon."
Provided by Courtly
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13 x 9 x 2 inch baking dish.
- Cover and bake at 400 for 15 minutes.
- Meanwhile, in another bowl, combine biscuit mix and milk. Drop the batter by tablespoonfuls onto the chicken mixture.
- Bake, uncovered, for 20-22 minutes or until biscuits are golden brown.
- Top with the onions and remaining cheese. Bake 3-4 minutes longer or until cheese is melted.
Nutrition Facts : Calories 475.1, Fat 23.3, SaturatedFat 10.4, Cholesterol 86.1, Sodium 1002.1, Carbohydrate 36.9, Fiber 4, Sugar 3.9, Protein 29.9
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.
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.
OLD TIME CHICKEN AND BISCUITS
Homey and old-fashioned, this comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour. This is a modernized version of the recipe that was home cookin' to my Texas family.
Provided by Annacia
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Make Biscuits:.
- Put oven rack in middle position and preheat oven to 450°F.
- Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
- Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
- Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
- Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.
- Cool to warm on baking sheet on a rack.
- Make Chicken In Gravy While Biscuits Bake:.
- Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute.
- Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
- Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
- Stir in lemon juice.
- To Serve:.
- Halve biscuits and put each bottom half in a shallow bowl.
- Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.
Nutrition Facts : Calories 504.1, Fat 26.5, SaturatedFat 14.6, Cholesterol 109.8, Sodium 745.7, Carbohydrate 40.2, Fiber 2.1, Sugar 4, Protein 25.8
BEST CHICKEN N DUMPLINGS
This recipe will win the hearts of your whole family. Only an hour to prepare and most of the ingrediates you already have in your kitchen. This is great when you're feeling down....or a wonderful dish to warm you up on a cold day.
Provided by Tiz4tggr
Categories Chicken Thigh & Leg
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large soup pot bring chicken broth to a boil. Chop onion, celery, carrot, garlic and add to broth. Add chicken thighs. Boil covered for 30 minutes. With a slotted spoon take out any large pieces of chicken and tear apart with a fork, returning chicken to pot when you're done. Add all four cans of soup and stir. Wait until mixture comes to a boil again before adding the biscuit dough.
- Take the dough out of the package and tear each biscuit into four pieces. With the palms of your hands make a small dough ball out of each piece and drop in boiling mixture.
- Continue boiling until all dough has risen from the bottom of the pot and then let cool for 20 minutes. Serve with warm bread.
Nutrition Facts : Calories 264.3, Fat 9, SaturatedFat 2.3, Cholesterol 94.4, Sodium 902, Carbohydrate 16.9, Fiber 1.6, Sugar 4.7, Protein 27.6
CREAMED CHICKEN AND BISCUITS
Make and share this Creamed Chicken and Biscuits recipe from Food.com.
Provided by cellogirl2
Categories Chicken
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish.
- Chop onion.
- Heat butter in a small nonstick skillet over medium-high head until melted.
- Stir in onion.
- Saute until tender.
- Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
- Spoon mixture into prepared baking dish.
- Bake for 15 minutes; remove from oven.
- Sprinkle baked layer with 3/4 cup of the Cheddar.
- Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar.
- Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.
- Serve immediately.
Nutrition Facts : Calories 591.8, Fat 34.5, SaturatedFat 14.6, Cholesterol 120.9, Sodium 1100.7, Carbohydrate 34.3, Fiber 1.2, Sugar 3.5, Protein 35.1
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.
CHICKEN N BISCUITS
Make and share this Chicken N Biscuits recipe from Food.com.
Provided by MY HUNNY
Categories Meat
Time 1h14m
Yield 8 pieces, 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove skin from chicken, salt and pepper to all side. Add poultry seasoning to flour and roll chicken in flour, place in cast iron pan with enough oil to cover bottom of the pan. Fry chicken on all sides until brown, remove from pan, fry all the veggies until soft. After they are soft place chicken back in pan add water (or chicken broth), cook another 25 minutes. If you don't have a deep enough pan transfer to roasting pan, put it in 350 oven and bake for 25 minutes covered.
- Biscuits: 2 cups of self rising flour, add 1/2 cup shortening, pinch of salt, slowly add milk (may not take all of the milk), roll out on floured surface, cut with biscuit cutter, brush with butter and bake at 400 for 15 minutes.
BEST CHICKEN N BISCUITS RECIPE - (4/5)
Provided by jawilliams628
Number Of Ingredients 11
Steps:
- Directions 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. Yield: 6 servings.
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