Creamed Chicken In Biscuit Bowls Recipes

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.

Steps:

• In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth. , Roll or pat dough into a 6-in. square about 1 in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits; top with the creamed chicken.

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). 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.

Steps:

• Preheat oven to 350°F and grease the bottom and sides of an 11x7 baking dish.
• If using, chop the onion, melt butter in skillet, add onion and sauté until tender.
• Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
• Spoon mixture into prepare baking dish and bake for 15 minutes.
• Remove from over and sprinkle with 3/4 cup cheddar cheese, arrange biscuits in a single layer, then sprinkle with remaining 1/4 cheese.
• Bake for 20 minutes more or until biscuits are golden brown and sauce in bubbly.
• Enjoy!

Steps:

• For the creamed sauce; In a large skillet melt butter; add in the onion with thyme, poultry seasoning, garlic and celery, saute for about 3 minutes or until just slightly tender.
• Add in the cream of chicken soup and 1/2 cup half and half cream; cook over medium heat, stirring for about 5 minutes.
• Add in the 1-1/2 cups cheddar cheese and 3 tablespoons Parmesan cheese, stirring until the cheese has melted.
• Add/stir in the cooked chicken with the thawed veggies; cook over low heat stirring for about 25 minutes, season with salt and pepper to taste.
• For the biscuit bowls; set oven to 350 degrees.
• Roll out each biscuit into a 5-inch circle.
• Place the biscuits into individual 6-ounce custard cups or ramekins; place several inches apart on a baking sheet.
• Using fingers, mold the flattened biscuits around the custard cups.
• Bake for about 12-15 minutes.
• Cool slightly and remove the biscuits from the cups.
• Fill each biscuits with the creamed chicken filling.

Steps:

• Preheat oven to 350°F. Grease bottom and sides of 11x7 baking dish. Chop onion, heat butter in skillet (med high heat) until melted. Stir in onion, saute until tender. Combine onion, soup, sour cream, milk, and pimiento in bowl; mix well.
• Spoon mixture into prepared baking dish. Bake for 15 minutes.
• Remove from oven and sprinkle 3/4 cup of Kraft Cheese. Arrange biscuits on top, sprinkle with remaining cheddar. Bake until golden brown. Serve immediately.

Steps:

• Place potato and carrot in a small saucepan. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside., In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and potato mixture; heat through. Serve with biscuits.

Steps:

• 1. Preheat oven to 350°F. Grease the bottom and sides of an 11 x 7 inch baking dish. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Saute until tender
• 2. 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 min. Remove from oven.
• 3. Sprinkle baked layer with 3/4 cup of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheese. Bake until biscuits are golden brown and the sauce is bubbly about 20 minutes longer. Serve immediately.

Steps:

• Preheat oven to 350.
• Grease an 11x7 baking dish.
• In a skillet over medium heat, saute onion in small amount of butter until tender.
• In a mixing bowl, combine the onion, chicken, soup, sour cream, milk, and pimiento.
• Spoon into baking dish.
• Bake for 15 minutes.
• Sprinkle with 3/4 cup cheese.
• Arrange biscuits in a single layer over top.
• Sprinkle with remaining 1/4 cup cheese.
• Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.