Biscuit Topped Lemon Chicken Recipes

EASY CHICKEN AND BISCUITS

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.

BEST CHICKEN 'N' BISCUITS

Steps:

• Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.

GARLIC-LEMON DOUBLE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
• Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
• Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
• Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
• Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

BISCUIT TOPPED CHICKEN CASSEROLE

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.

BISCUIT-TOPPED LEMON CHICKEN

Steps:

• In a Dutch oven, sauté the onions,celery and garlic in butter. Add green onions. Stir flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the chicken,soup, lemon juice and peel,pepper and salt; heat through. Pour into two greased 13x9-inch baking dishes; set aside.
• In a large bowl, combine biscuit ingredients until just moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4 inch thickness. With a floured 2 1/2 inch biscuit cutter, cut out 30 biscuits.
• Place over chicken mixture. Bake,uncovered, at 350 for 35-40 minutes or until golden brown.
• NOTE: As a substitute for each cup of self rising flour, place 1 1/2 teaspoons of baking powder and 1/2 teaspoon salt in a measuring cup. Add all purpose flour to measure 1 cup.