Country Chicken Biscuits Recipes

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:

• 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:

• 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:

• Preheat oven to 425 degrees. In large bowl, whisk together dry ingredients. Gently cut in butter then add yogurt. Mix with hands without overworking dough. Dough should be slightly sticky. Pour onto lightly floured counter and roll to 1-inch thickness. Cut out 2-inch rounds and place on unlined non-stick baking tray. Refrigerate for at least 30 minutes. Brush tops with heavy cream and bake 10 to 12 minutes.

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:

• Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
• Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
• Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
• Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
• Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.

Steps:

• In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

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.