Chicken And Biscuits From Scratch Recipes

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EASY CHICKEN AND BISCUITS



Easy Chicken and Biscuits image

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

1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
1 cup milk
¼ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked chicken
1 (7 ounce) can refrigerated buttermilk 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.

COUNTRY CHICKEN AND BISCUITS



Country Chicken and Biscuits image

Country Chicken and Biscuits is a classic down-home comfort food dinner!

Provided by Blair Lonergan

Categories     Dinner

Time 57m

Number Of Ingredients 17

2 cups chicken broth
1 cup half-and-half
⅓ cup butter
1 cup chopped onion
1 cup peeled and chopped carrots
1 cup chopped celery
½ cup flour
1 teaspoon salt
¼ teaspoon pepper
4 cups cooked, diced or shredded chicken
½ cup frozen peas (not thawed)
2 cups Bisquick
⅔-¾ cup cold buttermilk (or sub with regular milk)
½ cup grated cheddar cheese
¼ teaspoon dried parsley
2 tablespoons butter, melted
⅛ teaspoon garlic powder

Steps:

  • Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.
  • In a separate bowl, whisk together chicken broth and half-and-half. Set aside.
  • Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.
  • Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn't boil. Stir in the salt and pepper. Add chicken and frozen peas.
  • Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.
  • Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.
  • Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.
  • Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
  • Stir together melted butter and garlic powder; brush over warm biscuits and serve.

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 443 kcal, Carbohydrate 33 g, Protein 24 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 1168 mg, Fiber 2 g, Sugar 7 g

CHICKEN AND BISCUITS



Chicken and Biscuits image

"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

1 medium onion, chopped
2 teaspoons canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2-1/2 cups fat-free milk
1 tablespoon Worcestershire sauce
1 package (16 ounces) frozen mixed vegetables
2 cups cubed cooked chicken
2 tablespoons grated Parmesan cheese
BISCUITS:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup fat-free milk
3 tablespoons canola oil
1 tablespoon minced fresh parsley

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 :

HOMESTYLE CHICKEN AND BISCUITS



Homestyle Chicken and Biscuits image

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

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)

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.

CHICKEN AND BISCUITS FROM SCRATCH



Chicken and Biscuits from Scratch image

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

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

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

BEST CHICKEN 'N' BISCUITS



Best Chicken 'n' Biscuits image

Quick and comforting, this delicious chicken and biscuits recipe is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It's guaranteed to warm your family to their toes! -Judith Whitford, East Aurora, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 individually frozen biscuits
1 can (49-1/2 ounces) chicken broth, divided
1-1/2 pounds boneless skinless chicken breasts, cubed
5 medium carrots, coarsely chopped
2 celery ribs, chopped
1/2 cup chopped onion
1/2 cup frozen corn
3 teaspoons dried basil
1/4 teaspoon pepper
1 cup all-purpose flour
3/4 teaspoon browning sauce, optional

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.

Nutrition Facts : Calories 460 calories, Fat 14g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1353mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 4g fiber), Protein 33g protein.

CHICKEN & BISCUITS BAKE RECIPE BY TASTY



Chicken & Biscuits Bake Recipe by Tasty image

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

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

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

SLOW COOKER CHICKEN & BISCUITS RECIPE BY TASTY



Slow Cooker Chicken & Biscuits Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, broccoli floret, baby carrot, condensed cream of chicken soup, refrigerated biscuit

Provided by Hannah Williams

Categories     Dinner

Yield 5 servings

Number Of Ingredients 7

3 chicken breasts, diced
salt, to taste
pepper, to taste
2 cups broccoli floret
2 cups baby carrot, diced
21 oz condensed cream of chicken soup
1 can refrigerated biscuit

Steps:

  • Place the chicken in a 7-quart (6 ½ liters) slow cooker. Sprinkle on salt & pepper.
  • Add the veggies and condensed soup, and mix thoroughly.
  • Cook on high for 3 hours.
  • Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
  • Enjoy!

Nutrition Facts : Calories 675 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 6 grams, Protein 49 grams, Sugar 12 grams

OLD TIME CHICKEN AND BISCUITS



Old Time Chicken and Biscuits image

Homey and old-fashioned, this comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour. This is a modernized version of the recipe that was home cookin' to my Texas family.

Provided by Annacia

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups self-rising flour
3/8 cup cold unsalted butter, cut into 1/2-inch pieces
1 cup whole milk
all-purpose flour, for dusting
1 medium onion, finely chopped
1 1/2 carrots, finely chopped
1 1/2 celery ribs, finely chopped
1/4 teaspoon salt
3/4 teaspoon black pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/2 teaspoon chopped fresh thyme
1/2 cup half-and-half
3 cups chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken)
1/2 teaspoon fresh lemon juice

Steps:

  • Make Biscuits:.
  • Put oven rack in middle position and preheat oven to 450°F.
  • Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
  • Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
  • Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
  • Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.
  • Cool to warm on baking sheet on a rack.
  • Make Chicken In Gravy While Biscuits Bake:.
  • Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute.
  • Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
  • Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
  • Stir in lemon juice.
  • To Serve:.
  • Halve biscuits and put each bottom half in a shallow bowl.
  • Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.

Nutrition Facts : Calories 504.1, Fat 26.5, SaturatedFat 14.6, Cholesterol 109.8, Sodium 745.7, Carbohydrate 40.2, Fiber 2.1, Sugar 4, Protein 25.8

CHICKEN AND BISCUITS



Chicken and Biscuits image

Your family will be running-not walking-to the dinner table when you serve up this mouth-watering and hearty meal of creamy chicken and biscuits. This delicious and indulgent dish goes from kitchen to table in only 30 minutes, making it a great choice for busy weeknights. Sure, this homemade meal looks like it took hours to make, but dinner can be ready in a flash thanks to time-saving substitutions like using Bisquick™ mix to create light and flaky biscuits, using frozen vegetables instead of fresh and adding jarred alfredo sauce to create a creamy broth for the chicken and vegetables. If you're a fan of leftovers, these chicken and biscuits reheat nicely, so be sure to double the recipe so you'll have enough for second helpings tonight and lunch tomorrow!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon Dijon mustard
1 bag (12 oz) frozen mixed vegetables
1 container (10 oz) refrigerated Alfredo pasta sauce

Steps:

  • Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.
  • Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 1 g

CHICKEN AND BISCUITS



Chicken and Biscuits image

Prepare this chicken and biscuits recipe for a tasty mix of chicken, veggies and biscuits. Our chicken and biscuits recipe will please the whole family!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 7

1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 cup KRAFT Shredded Mild Cheddar Cheese
1 cup all-purpose baking mix
3 Tbsp. milk

Steps:

  • Heat oven to 375ºF.
  • Mix soup and 1/2 cup sour cream until blended. Combine chicken, vegetables and cheese in large bowl. Add soup mixture; mix lightly.
  • Spoon into 8-inch square baking dish sprayed with cooking spray.
  • Stir baking mix, milk and remaining sour cream just until mixture forms soft dough. Spoon into 6 mounds over chicken mixture.
  • Bake 35 min. or until chicken mixture is hot and bubbly, and biscuit topping is golden brown.

Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 85 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

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chicken, onion, biscuits, milk, cream of chicken soup, shredded cheese and 2 more Homemade Chicken and Biscuits Comfortable Food pepper, water, lemon juice, onion, all-purpose flour, milk, egg and 9 more
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CHICKEN AND BISCUITS | CANADIAN LIVING
2005-07-14 In medium saucepan, melt butter; stir in flour and cook over medium heat for 3 to 4 minutes. Whisk in 3-1/4 cups (800 mL) of hot stock to make a fairly thick sauce. Add spices, Tabasco, Worcestershire and cream. Taste and adjust seasoning. If you like a …
From canadianliving.com


FLAKY BISCUITS {A FARMHOUSE FAVORITE!} - THE SEASONED MOM
2021-08-17 Cut the dough into 12 squares, and arrange the squares on a parchment-lined baking sheet. Freeze the dough for 15 minutes. Brush the tops of the biscuits with melted butter. Bake in a 425° F oven for 15-18 minutes, or until golden brown. Brush the tops of the biscuits with more melted butter, and serve warm.
From theseasonedmom.com


CHICKEN AND BISCUIT CASSEROLE - HEALTHY SEASONAL RECIPES
2019-11-29 Chicken and Biscuit Casserole made from scratch with carrots, peas and fresh herbs and an easy whole-grain buttermilk drop biscuit topping. Yum! Scale Ingredients 2 large chicken breasts, about 1 pound 4 oz. 3 tablespoons canola oil, divided 2 cups diced onion 1 1/2 cups diced carrots 1 1/2 cups chopped celery 3 cloves garlic, minced
From healthyseasonalrecipes.com


INA GARTEN CHICKEN STEW WITH BISCUITS RECIPE - HALF-SCRATCHED
Add the half-and-half and mix at low speed. Add the parsley. Spread out the dough on a well-floured surface and roll it out to ⅜-inch thickness. Use a 2 ½-inch round cutter to cut out twelve circles. After the 20-minute baking has ended, remove the stew from the oven and top the filling with the biscuit dough.
From halfscratched.com


EASY CHICKEN AND BISCUITS RECIPE - BOULDER LOCAVORE®
2021-10-03 Preheat the oven to 375 degrees. In an oven proof skillet, melt the butter over medium heat. Add in flour and stir constantly for about 1 minute. Add chicken stock, about a cup at a time, stirring until fully combined. Add another cup of stock, stirring until it has mixed in. Repeat until all the stock as been added.
From boulderlocavore.com


FRESH SQUEEZED - MAPLESTREETBISCUITS.COM
The Farmer Fried chicken, pecanwood smoked bacon, apple butter and cheddar cheese 9 ... scratch-made biscuits, crumbled & soaked in sweet custard, and baked with chocolate chips. Then we toast two thick slices and top with salted caramel & whipped cream. Perfect to share (or not!). 9 BISCUITS THAT WOW WAFFLES & MORE Bluegrass Grits Bowl Cheese grits, …
From maplestreetbiscuits.com


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