Creamedchickenandbiscuits Recipes

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 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:

• 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:

• 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:

• 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:

• Preheat oven to 350 degrees.
• Grease a 11x7 baking dish and set aside.
• Chop the onion and saute in butter until tender in a large skillet.
• Combine all the rest of the ingredients in with the onions except the cheese and biscuits.
• Spoon mixture into prepared dish and bake for 15 minutes.
• Remove from oven.
• Arrange biscuits on top and sprinkle cheese over everything.
• Bake until biscuits are golden brown and sauce is bubbly. (About 20 minutes longer).
• Helpful tip: If you are in a hurry, use biscuits that are already cooked. Just set them in the mixture and cook for about 5 or 10 minutes instead of 20. They will soften and you can never tell the difference!

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.

Steps:

• Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes.
• Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.

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:

• In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika.

Steps:

• boil chicken.
• debone chicken saving broth.
• put in bottom of 9x13 dish.
• add some broth with cornstarch added.
• add cream of chicken soup.
• salt and pepper and celery salt.
• mix remaining ingredients into biscuit dough.
• the dough will be stick drop by spoonfuls onto sauce i needed to add a little more flour because i used huge egg ,darlene had banties ,so had smaller eggs.
• add to top of chicken.
• this overflowed for me so put pan under.
• bake at 400 degrees until biscuits are brown about 30 minutes.