Chicken Cheese And Biscuits Recipes

CHICKEN & CHEDDAR BISCUIT CASSEROLE

Steps:

• Preheat oven to 425°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onion, celery and carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 1 minute longer. Stir in flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir over medium heat 4-6 minutes or until thickened. Add chicken., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll dough into a 12x8-in. rectangle. Sprinkle with cheese and peppers. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 1-in.-thick slices. Place slices on top of hot chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole, covered, 40 minutes or until heated through and a thermometer inserted in center reads 165°.

CHEESY CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 350°F
• Melt the butter in a frying pan over medium heat and add the chopped onion. Sauté until tender.
• Add milk, sour cream, and soup. Heat through.
• Add 1/2 cup cheese and spoon into an 8x8 inch baking dish.
• Lay biscuits side by side on top of the mixture. Sprinkle remaining cheese on top.
• Bake for 20 minutes or until biscuits are golden brown.

CHICKEN AND CHEDDAR BISCUITS

Steps:

• Stir potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and black pepper together in a 4-quart slow cooker. Sprinkle tapioca over vegetable mixture and place chicken thighs into the cooker. Pour chicken broth over chicken and vegetables.
• Cover, set cooker to Low, and cook until vegetables and chicken are tender and sauce has thickened, 6 to 7 hours. If preferred, set cooker to High and cook 3 to 3 1/2 hours.
• About 30 minutes before serving time, preheat oven to 450 degrees F (230 degrees C).
• Stir biscuit mix and Cheddar cheese in a bowl until thoroughly combined; mix in milk. Turn dough out onto a floured work surface and knead 10 times. Roll dough out into a 1/2-inch thick circle and cut out biscuits with a floured 3-inch biscuit cutter. Reroll scraps as needed. Arrange biscuits onto an ungreased baking sheet.
• Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.
• While biscuits are baking, remove chicken thighs from slow cooker and let stand until cool enough to handle. Strip meat off the bones and coarsely chop; discard bones. Return chicken meat to the slow cooker; stir in peas and cream cheese until cream cheese has melted and sauce is creamy. Cook for 10 more minutes. Serve with Cheddar biscuits.

HOMESTYLE CHICKEN AND 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, CHEESE, AND BISCUITS

Steps:

• In a saucepan, heat margarine until hot and bubbly. Add flour, mustard, and sage; stir quickly to combine. Stirring constantly, add milk. Cook and stir until smooth.
• Add bouillon and pepper, and mix well. Reduce heat to low. Cook, stirring occasionally, until mixture is thick, 5 to 10 minutes.
• Stir in the cheese, and cook until melted. Add the chicken, mushrooms, and green beans. Cook until heated through, 3 to 5 minutes.
• Pour chicken mixture into a lightly greased 9x13 inch baking dish. Separate biscuits into 2 layers, making 10 circles. Arrange biscuits over chicken mixture.
• Bake, uncovered, at 400 degrees F (205 degrees C) until biscuits are golden, about 10 to 12 minutes.

CHEESY CHICKEN AND BISCUITS

Steps:

• Heat oven to 400°F.
• Combine chicken, vegetables and VELVEETA in large bowl. Mix soup and sour cream until blended. Add to chicken mixture; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Add milk to baking mix; stir to form soft dough. Add bacon; mix well. Drop into 8 mounds over chicken mixture.
• Bake 23 to 25 min. or until chicken mixture is hot and bubbly, and biscuit topping is golden brown.

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.

CHEESY CHICKEN AND BISCUIT BAKE

Steps:

• Heat oven to 425°F for any type 13x9-inch pan. For easy cleanup, spray bottom and sides of pan with cooking spray.
• Stir hot water, 3/4 cup milk, Creamy Sauce, uncooked Potatoes, Sauce Mix and cheese in pan. Add 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 slowly and evenly 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.

BISCUIT-TOPPED CHICKEN AND CHEESE CASSEROLE

Steps:

• Heat oven to 375°F. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese.
• In medium bowl, stir Bisquick mix and milk with fork or wire whisk until soft dough forms. Place dough on surface dusted with Bisquick mix. Knead 10 times. Roll into 7 1/2-inch round, 1/2 inch thick. With 2 1/2-inch round cutter, cut 6 biscuits. Place on chicken mixture.
• Bake 20 to 25 minutes or until biscuits are golden brown.

CHICKEN AND BISCUIT CASSEROLE RECIPE - (4/5)

Steps:

• Preheat oven to 375°F. In a medium bowl, stir to mix the soup, sour cream, butter, chicken, cheese and milk. Pour the mixture into a 9 x 13" pan. Top with the biscuits. Bake 35 minutes or until the biscuit topping is browned.

CHEESY CHICKEN AND BISCUIT BAKE

Steps:

• Preheat the oven to 400 degrees F.
• Spray a 9x11 cake pan with non-stick cooking spray, lightly.
• In a small mixing bowl, combine meat, soup and vegetables.
• Spread mixture evenly in the pan.
• Top with shredded cheese.
• In another mixing bowl, combine the flour, baking powder and salt. Mix well or sift together.
• Add milk and oil.
• Mix well with a fork until all dry ingredients are moist.
• Drop biscuit dough by spoonfuls over the soup mixture. Don't worry of the dough balls don't touch - they swell when cooking.
• Bake 15-20 minutes or until tops of biscuits are starting to brown and visible soup is bubbling nicely.
• Remove from oven and let sit 10 minutes before serving.

BARBECUE CHICKEN CHEDDAR BISCUITS

Steps:

• Make the barbecue spice blend: In a medium bowl, whisk together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and cayenne, if using. (Store in an air-tight container or keep in the freezer in a resealable plastic bag.)
• Heat oven to 450 degrees, and prepare the chicken filling: Add the chicken to a small bowl with 2 teaspoons barbecue spice blend and 1 tablespoon water. (If using fried chicken or barbecue sauce, no need to add water.) Mix with a fork and set aside.
• Prepare the biscuits: Place the flour in a large bowl. Using a box grater, grate the frozen stick of butter into the bowl and cut it into the flour with a pastry cutter or fork until the consistency of coarse meal. Add the Cheddar and gently toss to combine.
• Add 3/4 cup of the buttermilk and stir just until combined. If the batter is very dry, add a little more buttermilk, a teaspoon at a time, until the consistency of a very thick batter. Do not overmix. The batter will be quite lumpy and sticky.
• Scoop a large (1/4 cup/2 ounce) mound into your lightly floured hand and make a small well. Add 1 tablespoon of the chicken mixture to the biscuit and pinch the dough around to enclose it, being careful not to overwork the dough and melt the butter. Add the biscuit, pinched side down, to a rimmed nonstick baking sheet (or a parchment lined baking sheet or 12-inch cast iron pan). Repeat with the remaining dough and chicken. Bake for 20 to 25 minutes until golden brown.

CHICKEN AND BISCUITS

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.