Country Chicken Biscuit Casserole Recipes

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:

• 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.

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:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir hash browns and 1/2 of the onions together in a 9x13 inch baking dish, then lay cheese slices on top and layer chicken over cheese. In a small bowl, mix soup and milk together and pour mixture over chicken.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through and juices run clear. Pour corn onto chicken and stir to combine all ingredients, then bake for an additional 20 minutes.
• Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit 5 minutes before serving.

Steps:

• Heat oven to 400°F. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13x9x2 inches.
• Stir Bisquick mix and milk until soft dough forms. Drop by 30 teaspoonfuls onto chicken mixture.
• Bake 25 to 30 minutes or until biscuits are golden brown.

Steps:

• Stir/fold all together except butter and crumbs, pour into baking dish.
• Top with buttered cracker crumbs.
• Bake at 350• for about 30 minutes.

Steps:

• Pre-heat oven to 400 degrees.
• In greased 12x8 baking dish, layer the bacon, chicken, vegetables, tomatoes, and then 1 cup of cheese.
• Blend the soup and 3/4 cup milk with 1/2 of the French fried onions. Pour over the casserole, cover with foil and bake for 15 minutes.
• While the casserole is baking, combine the biscuit mix, 2/3 cup milk, and the remaining french fried onions - mix thoroughly.
• Drop the biscuit dough on top of the casserole by the spoonfuls to form 6 biscuits around the edge. Sprinkle with remaining cheese.
• Return to the oven and bake uncovered for 15 - 20 minutes, or until biscuits are golden brown.

Steps:

• Spray an 8x12 baking dish with butter flavored cooking spray and set aside. In a large mixing bowl combine the first 4 ingredients and 1 cup of cheese. Add to baking dish. Blend soup and 1 cup of milk; pour over meat mixture. Bake uncovered at 400* for 20 minutes.
• Meanwhile, combine biscuit mix, milk and 1/2 can french fried onions; mix thoroughly. Drop by spoonfuls to form small biscuits over top of casserole. Bake uncovered, 15 to 20 minutes or until biscuits are golden brown. Top with remainder of the cheese and onions. Bake an additional 2 to 4 minutes until cheese melts.

Steps:

• Spray 8 x 8 baking pan with Pam and then scoop in the mashed potatoes, spreading them to cover the bottom of the pan.
• Combine the gravy and chicken (you can add 1 cup of shredded cheddar cheese and/or 1 cup frozen mixed vegetables to the gravy/chicken mixture). Spread evenly over the potato layer.
• Place the biscuits over the top of the gravy mixture and place in a 400 degree oven for 10 to 15 minutes (or until biscuits are golden brown). Let stand for 5 minutes and then serve.

Steps:

• In medium saucepan, combine chicken, soup, green beans, mushrooms, cheese, mayonnaise and lemon juice. Bring to a boil, stirring occasionally. Pour hot chicken mixture into ungreased 13x9-inch glass baking dish.
• Separate dough into 8 biscuits. Arrange over hot chicken mixture in dish. Brush each biscuit with butter. Sprinkle with crushed croutons.
• Bake at 375 degrees for 23-27 minutes or until biscuits are deep golden brown and bottoms are no longer doughy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Mix cooked chicken, sour cream, onion, cream of chicken soup, and milk in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until hot, about 15 minutes.
• Stir 1/2 cup Cheddar cheese into the mixture and arrange unbaked biscuits over top of casserole. Sprinkle remaining 1/2 cup Cheddar cheese over biscuits.
• Return to oven and bake until biscuits are done in the middle and the chicken mixture is bubbling, 25 to 30 more minutes.