Creamy Chicken Over Biscuits Scratch Recipes

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CREAMED CHICKEN OVER BISCUITS

A friend of mine prepared this homey dish for my husband and me after our first son was born. I've made just a few minor modifications over the years. -Pam Kelley Uniontown, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10



Creamed Chicken over Biscuits image

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.

Nutrition Facts : Calories 750 calories, Fat 21g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 2430mg sodium, Carbohydrate 97g carbohydrate (11g sugars, Fiber 4g fiber), Protein 42g protein.

1 cup cubed peeled potato
1/2 cup diced carrot
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
2-1/2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/2 pound boneless skinless chicken breasts, cooked and cubed
1/2 cup frozen peas, thawed
4 warm buttermilk biscuits

CREAMED CHICKEN 'N' BISCUITS

We have a dairy farm and three young children, so I'm always on the lookout for easy, hearty meals like this one. Using leftover or canned chicken, I can whip up this entree in minutes. To save even more time, I sometimes serve the hot chicken mixture on buns.-Shari Zimmerman Deford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 15



Creamed Chicken 'n' Biscuits image

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.

Nutrition Facts : Calories 502 calories, Fat 27g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 863mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein.

BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup milk
1/3 cup canola oil
CREAMED CHICKEN:
1/4 cup finely chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk or chicken broth
2 cups chopped cooked chicken
Minced fresh parsley

CREAMED CHICKEN FOR BISCUITS

Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 8

Number Of Ingredients 10



Creamed Chicken for Biscuits image

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.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 14.5 g, Cholesterol 146.5 mg, Fat 40.7 g, Fiber 3.9 g, Protein 23.9 g, SaturatedFat 19.8 g, Sodium 449.3 mg, Sugar 3 g

⅓ cup butter
⅓ cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
¼ teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
3 cups cooked, chopped chicken breast meat
2 cups frozen green peas, thawed and drained
1 cup toasted sliced almonds

HOMESTYLE CHICKEN AND BISCUITS

Pressed for time? This delectable casserole has everything you're looking for, chicken, veggies, biscuits, and a cheesy creamy sauce, ready to serve in just 45 minutes!

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7



Homestyle Chicken and Biscuits image

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.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 package (7.5 ounces) refrigerated biscuits (10 biscuits)

CHICKEN & BISCUITS BAKE RECIPE BY TASTY

Here's what you need: butter, onion, flour, chicken broth, salt, pepper, heavy cream, frozen mixed vegetable, rotisserie chicken, biscuit dough

Provided by Scott Loitsch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10



Chicken & Biscuits Bake Recipe by Tasty image

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large pot over medium-high heat, melt the butter.
  • Add the onion, stir until softened. About 1 minute.
  • Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
  • Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
  • Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
  • Add the mixed vegetables and shredded chicken, stir until fully incorporated.
  • Transfer to a 9x13-inch (23x33 cm) baking dish.
  • Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
  • Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
  • Cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 1287 calories, Carbohydrate 116 grams, Fat 81 grams, Fiber 4 grams, Protein 26 grams, Sugar 22 grams

6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2 ½ cups frozen mixed vegetable
1 rotisserie chicken, shredded
2 tubes biscuit dough, 8 biscuits each

CREAMED CHICKEN AND BISCUITS!

I found this old recipe in my granny's house. I made it for my boyfriend, and he loves it! So now every Sunday is chicken and biscuits night!

Provided by Miranda Steward

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 55m

Yield 6

Number Of Ingredients 9



Creamed Chicken and Biscuits! image

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.

Nutrition Facts : Calories 654.3 calories, Carbohydrate 42.5 g, Cholesterol 115 mg, Fat 35.5 g, Fiber 1.5 g, Protein 39.4 g, SaturatedFat 15.2 g, Sodium 1376.1 mg, Sugar 5.3 g

1 ½ teaspoons butter
½ large onion, chopped
4 cups chopped cooked chicken
1 (10.75 ounce) can cream of chicken soup
1 cup sour cream
½ cup milk
½ cup chopped pimento
1 cup shredded mild Cheddar cheese, divided
6 frozen biscuits, thawed

CREAMED CHICKEN AND BISCUITS - GRANDMA'S KITCHEN RECIPE - (3.7/5)

Provided by Sophialuc

Number Of Ingredients 9



Creamed Chicken and Biscuits - Grandma's Kitchen Recipe - (3.7/5) image

Steps:

  • 1 Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish. 2 Chop onion. 3 Heat butter in a small nonstick skillet over medium-high head until melted. 4 Stir in onion. 5 Saute until tender. 6 Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well. 7 Spoon mixture into prepared baking dish. 8 Bake for 15 minutes; remove from oven. 9 Sprinkle baked layer with 3/4 cup of the Cheddar. 10 Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar. 11 Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes. 12 Serve immediately.

1/2 large onion
1 1/2 teaspoons butter
4 cups chopped cooked chicken
1 (10 3/4 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded mild cheddar cheese, divided
6 frozen biscuits, thawed

CREAM CHICKEN OVER A BISCUIT

A good old down home country recipe. I developed this recipe from one that I found on this site. I modified it to fit the style of the people I made it for. It is GREAT!

Provided by Rooner

Categories     Chicken Breast

Time 35m

Yield 5 serving(s)

Number Of Ingredients 5



Cream Chicken over a Biscuit image

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!

3 boneless skinless chicken breasts (Cut into bite size pieces and brown or boil and shred chicken)
1 (10 3/4 ounce) can low-fat cream of chicken soup
1 cup low-fat sour cream
1 (4 ounce) can mushrooms
1 (8 ounce) can low fat biscuits

CHICKEN AND BISCUITS FROM SCRATCH

One of my favorite recipes. Definitely worth the effort, you will thank yourself whilst you are eating it. To make things go faster, I try to cook the chicken ahead of time. Also, before you start cooking you can make the biscuits portion of the recipe and leave out the milk. Set it aside, and then add the milk at the end. Don't be discouraged by the number of steps. Enjoy!

Provided by dukeofsanchezz

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13



Chicken and Biscuits from Scratch image

Steps:

  • Preheat your oven to 375°F.
  • Chop the celery and the onion into small pieces.
  • Cut the bacon into 1/2" wide strips, like you are making bacon bits.
  • Brown bacon and remove from pan and place on paper towel.
  • Take 2 tablespoons of bacon grease and put into a sauce pan. Make sure that the sauce pan is at least 3 quarts.
  • On medium heat cook the celery and onion until the onion is translucent, roughly 10 minutes.
  • Add the 1/3 Cup of flour to the celery and onion and mix together.
  • Add the chicken stock and stir. Let the mixture get close to boiling.
  • Add the sour cream, bacon, and chicken pieces and stir while letting it heat.
  • Turn the heat down, and begin to make the biscuits.
  • In a large bowl mix together the flour, salt, sugar, and baking soda.
  • Add the shortening, and use a pastry cutter to make the mixture into fine crumbs.
  • Add the milk and use a fork to mash the mixture together. Knead the dough a few times and make into a ball.
  • Roll the dough with a rolling pin into a 1/4" thick sheet. Cut out the biscuits.
  • Pour the soup into a 9x13-inch casserole dish and place the cut out biscuits on top.
  • Cook in the oven for 22-24 minutes. Just make sure that the top of the biscuits are golden brown.

Nutrition Facts : Calories 833.5, Fat 47.9, SaturatedFat 16.6, Cholesterol 137, Sodium 1118.8, Carbohydrate 50.6, Fiber 2, Sugar 5.8, Protein 47.9

1 1/2 lbs cooked chicken breasts
5 stalks celery
1/2 large onion
6 pieces bacon
32 ounces chicken stock
8 ounces sour cream
1/3 cup flour
2 cups flour
1/2 cup shortening
1 teaspoon salt
3 teaspoons baking powder
1 tablespoon sugar
3/4 cup milk

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