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
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
EASY CHICKEN AND BISCUITS
A creamy chicken and vegetable casserole is topped with flaky, golden biscuits.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 5
Number Of Ingredients 8
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.
BISCUIT-TOPPED CHICKEN AND VEGETABLE BAKE
A golden-brown crown of refrigerated biscuits tops chicken in an ultra-easy sauce of condensed soup and frozen veggies.
Provided by Pillsbury Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
- In large saucepan, combine soup, cream cheese and milk; mix well. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and vegetables. Cook 10 to 15 minutes or until bubbly, stirring occasionally. Pour into sprayed baking dish.
- Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange biscuit halves, curved side up, over chicken mixture around edge of baking dish.
- Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown and mixture is bubbly.
Nutrition Facts : Calories 425, Carbohydrate 42 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1/6 of Recipe, Sodium 1300 mg, Sugar 12 g
CHICKEN AND BISCUIT CASSEROLE
A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!
Provided by CVERNSMITH
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
- In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
- Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 48 g, Cholesterol 95.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 33.5 g, SaturatedFat 6.3 g, Sodium 2014.6 mg, Sugar 7.6 g
CHICKEN AND BISCUIT BAKE
"This recipe looks fussy but doesn't take long to assemble...plus it gives me time to put my feet up and read the paper while it bakes," says Gail Cory-Betz of Newport, Washington. "It's nice with just a salad and some fruit."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Set aside 1 teaspoon beaten egg; stir remaining egg into buttermilk. Add to crumb mixture; stir until dough forms a ball. , Turn onto a floured surface; knead 10 times or until smooth. Divide dough in half. On a lightly floured surface, roll out one portion to fit the bottom of a greased 1-qt. baking dish. Place in dish., In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the milk, bouillon, poultry seasoning and onion powder. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken, vegetables and cottage cheese. Pour into baking dish. , Roll out remaining dough to fit top of dish; place over filling. Brush with reserved egg. Bake at 350° for 30-35 minutes or until golden brown.
Nutrition Facts :
CHICKEN-VEGETABLE AND BISCUIT BAKE
Adding vegetables to this one-dish dinner is a beautiful way to dress up this dish. Not only do the vegetables add color, they are delicious and nutritious as well!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 425°F for any type 13x9-inch pan. For easy cleanup, spray bottom and sides of pan with cooking spray. Cut chicken into 1-inch pieces; set aside.
- Stir uncooked Potatoes, Sauce Mix, Creamy Sauce, hot water, 3/4 cup milk, the frozen mixed vegetables and mushrooms in pan. Add cut-up chicken.
- Stir 3/4 cup milk and the Topping Mix in 2-cup measuring cup or medium bowl just until moistened (batter will be thin and lumpy). Pour lengthwise back and forth over chicken and potatoes (most of batter will sink into liquid).
- Bake uncovered 35 to 40 minutes for glass, dark or nonstick pan, 43 to 48 minutes for shiny metal pan, or until top is light golden brown and potatoes are tender.
Nutrition Facts : Calories 370, Carbohydrate 46 g, Cholesterol 60 mg, Fiber 3 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1090 mg
BISCUIT TOPPED CHICKEN CASSEROLE
My favorite recipe from my childhood, this is ultimate comfort food. Try substituting different vegetables for the peas and carrots if you like.
Provided by caetb
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- In a saucepan over medium heat, melt the butter.
- Add flour and stir thoroughly.
- Add chicken broth and cook until thickened.
- To the saucepan, add chicken, peas, carrots, onion and salt.
- Heat to boiling.
- Pour into a 1.
- 5 liter casserole.
- Top with uncooked biscuits.
- Bake at 425 8-10 minutes or until the biscuits are done.
CHICKEN AND BISCUITS
"This comforting casserole has a colorful medley of vegetables and chunky chicken topped with golden homemade biscuits," explains Marilyn Minnick of Hillsboro, Indiana.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 19
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.
Nutrition Facts :
More about "biscuit topped chicken and vegetable bake recipes"
CHICKEN AND BISCUITS CASSEROLE - CREATIONS BY KARA
From creationsbykara.com
EASY CHICKEN AND BISCUITS - CAMPBELL SOUP COMPANY
From campbells.com
HOMESTYLE CHICKEN & BISCUITS - CAMPBELL SOUP COMPANY
From campbells.com
GRANDMA’S CHICKEN AND BISCUIT CASSEROLE - MOUNTAIN …
From mountainberryeats.com
24 BISCUIT-TOPPED CASSEROLES WE LOVE - TASTE OF HOME
From tasteofhome.com
CRUNCHY BISCUIT CHICKEN CASSEROLE RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN BISCUIT BAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CANNED BISCUIT AND CHICKEN CASSEROLE RECIPE - DIY JOY
From diyjoy.com
BISCUIT-TOPPED CHICKEN AND VEGETABLE BAKE | RECIPE | CHICKEN AND ...
From pinterest.com
BAKED CHICKEN AND FROZEN VEGETABLES RECIPES - STEVEHACKS
From stevehacks.com
10 BEST CHICKEN CASSEROLE WITH BISCUITS RECIPES | YUMMLY
From yummly.com
BISCUIT-TOPPED CHICKEN AND VEGETABLE BAKE | RECIPE | CHICKEN AND ...
From pinterest.com
CHICKEN BISCUIT BAKE RECIPES - NDALU.UK.TO
From ndalu.uk.to
4 RECIPE FOR CHICKEN AND BISCUITS - ALFREA
From recipes.alfrea.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love