Creamed Chicken Over Biscuits Recipes

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:

• 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:

• Boil and de-bone chicken and allow to cool, reserve the broth created by boiling the chicken. To the reserved broth add the cream of chicken and cream of mushroom soup and bring to a simmer. Mix cornstarch and milk together creating a slurry. Add mixture to broth and bring back to a boil stirring until liquid thickens. Add chicken to broth and serve when chicken is hot.

Steps:

• Brown or boil chicken.
• Add cream of chicken soup, sour cream, and mushrooms to the chicken in a pan.
• Allow mixture to warm, careful not to burn.
• While mixture is warming prepare biscuits according to can directions.
• Serve mixture over biscuits and enjoy!

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:

• Heat oven to 375 degrees and prepare and bake biscuits according to package.
• Melt margarine in large, deep skillet or pan.
• Add celery (and optional green pepper) and stir 1 minute.
• Stir in flour, bouillon and thyme.
• Gradually add milk, Cook over medium-high heat until mixture boils and begins to thicken, stirring often.
• Add peas, chicken, mushroomsand optional corn and pimiento, Heat thoroughly.
• To serve, split biscuits and Top with mixture.

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.