Chicken Vegetable And Biscuit Bake 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.

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

BISCUIT-TOPPED CHICKEN AND VEGETABLE BAKE



Biscuit-Topped Chicken and Vegetable Bake image

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

1 (10 3/4-oz.) can condensed cream of chicken soup with herbs
1 (3-oz.) pkg. cream cheese, cubed
1/2 cup milk
1 (9-oz.) pkg. frozen diced cooked chicken breast
1 (1-lb.) pkg. frozen mixed vegetables
1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)

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 & BISCUIT BAKE RECIPE - (4.6/5)



Chicken & Biscuit Bake Recipe - (4.6/5) image

Provided by Rhodesbread

Number Of Ingredients 13

12 Rhodes Southern Style or Buttermilk Biscuits, thawed but still cold
1 1/2 tablespoons vegetable oil
1 large onion, minced
3 carrots, peeled and sliced
2 stalks celery, sliced
4 tablespoons butter
1/2 cup flour
1 1/2 cups milk
2 cups chicken broth
2 teaspoons poultry seasoning
3-4 cups rotisserie chicken, shredded
3 tablespoons minced fresh parsley
salt & pepper to taste

Steps:

  • Heat the oil in a 3 quart sauce pan. Add onion, carrots and celery and saute until tender. Set vegetables aside with chicken. In the same sauce pan, melt butter then stir in flour and simmer for 1 minute while stirring. Combine milk, chicken broth, and poultry seasoning and slowly add to flour mixture while stirring. Simmer for a few minutes until thicker. Salt and pepper to taste. Take the pan off the burner and add vegetables and chicken, coating everything well. Stir in the parsley. Pour the filling into a sprayed 9x13-inch baking pan. Bake at 400°F 18 minutes. Remove from oven and put the 12 thawed biscuits, spaced evenly, on top of the bubbling mixture. Bake for another 10-15 minutes or until biscuits are golden brown.

CHICKEN AND BISCUIT CASSEROLE



Chicken and Biscuit Casserole image

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

¼ cup butter
2 cloves garlic, minced
½ cup chopped onion
½ cup chopped celery
½ cup chopped baby carrots
½ cup all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon ground black pepper
4 cups chicken broth
1 (10 ounce) can peas, drained
4 cups diced, cooked chicken meat
2 cups buttermilk baking mix
2 teaspoons dried basil
⅔ cup milk

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



Chicken and Biscuit Bake image

"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

1/2 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
Dash salt
3 tablespoons cold butter
2 tablespoons beaten egg
1/4 cup buttermilk
FILLING:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
1 tablespoon chicken bouillon granules
Dash poultry seasoning
Dash onion powder
1/2 cup cubed cooked chicken
1/2 cup frozen mixed vegetables
1/2 cup 4% cottage cheese

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 & BISCUIT BAKE



Chicken & Biscuit Bake image

A vegetable and chicken dish perfect for your family dinner. Recipe At: http://www.rhodesbread.com/recipes/view/2390

Provided by Rhodes Bake-N-Serv

Categories     Breads

Time 1h3m

Yield 12 serving(s)

Number Of Ingredients 13

12 rhodes southern-style biscuits or 12 buttermilk biscuits, thawed but still cold
1 1/2 tablespoons vegetable oil
1 large onion, minced
3 carrots, peeled and sliced
2 stalks celery, sliced
4 tablespoons butter
1/2 cup flour
1 1/2 cups milk
2 cups chicken broth
2 teaspoons poultry seasoning
3 -4 cups rotisserie-cooked chicken, shredded
3 tablespoons minced fresh parsley
salt & pepper

Steps:

  • Heat the oil in a 3 quart sauce pan.
  • Add onion, carrots and celery and saute until tender.
  • Set vegetables aside with chicken.
  • In the same sauce pan, melt butter then stir in flour and simmer for 1 minute while stirring.
  • Combine milk, chicken broth, and poultry seasoning and slowly add to flour mixture while stirring.
  • Simmer for a few minutes until thicker. Salt and pepper to taste.
  • Take the pan off the burner and add vegetables and chicken, coating everything well.
  • Stir in the parsley.
  • Pour the filling into a sprayed 9x13-inch baking pan.
  • Bake at 400°F 18 minutes.
  • Remove from oven and put the 12 thawed biscuits, spaced evenly, on top of the bubbling mixture.
  • Bake for another 10-15 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 402.8, Fat 21.6, SaturatedFat 7.4, Cholesterol 47, Sodium 566.9, Carbohydrate 35.4, Fiber 1.9, Sugar 2.8, Protein 16.5

CHICKEN-VEGETABLE AND BISCUIT BAKE



Chicken-Vegetable and Biscuit Bake image

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

1 pound thawed boneless skinless chicken breasts
1 package Chicken Helper™ Oven Favorites® homestyle chicken & biscuit bake
2 1/3 cups hot water
3/4 cup milk
1 cup frozen mixed vegetables
1 cup sliced mushrooms or 1 can (4 ounces) mushroom pieces and stems, drained
3/4 cup milk

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

CHICKEN BISCUIT BAKE



Chicken Biscuit Bake image

Utterly scrumptious!!! I made this for friends we had over for supper. They ranted and raved at the wonderful taste. It's truly an easy, easy recipe to make the the taste is out of this world.

Provided by Pamma Lamma

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 20

1 tablespoon vegetable oil
1 cup onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon thyme
2 1/2 cups skim milk
1 tablespoon Worcestershire sauce
1 teaspoon chicken flavor instant bouillon
2 cups cooked chicken, chopped
1 (16 ounce) bag frozen vegetables
2 tablespoons grated parmesan cheese
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 tablespoon chopped fresh parsley
1/8 teaspoon salt
1/3 cup skim milk
3 tablespoons vegetable oil

Steps:

  • Heat oven to 375 degrees For base, heat oil in large saucepan on medium-high heat.
  • Add onion.
  • Cook and stir until tender.
  • Remove from heat.
  • Stir in flour, salt, pepper, basil and thyme.
  • Add milk, Worcestershire sauce and boullion powder.
  • Return to medium-high heat.
  • Cook and stir until mixture comes to boil and is thickened.
  • Stir in chicken, vegetables and cheese.
  • Heat thoroughly, stirring occasionally.
  • Pour into 2-quart casserole.
  • For biscuits, combine flour, sugar, baking powder, parsley and salt in a medium bowl.
  • Add milk and oil.
  • Stir with fork until mixture is just moistened.
  • Drop dough by well-rounded measuring tablespoonfuls onto the hot chicken mixture to form 8 biscuits.
  • Bake at 375 degrees for 35-45 minutes or until chicken mixture is bubbly and biscuits are golden brown.

Nutrition Facts : Calories 284.3, Fat 10.2, SaturatedFat 2, Cholesterol 29.1, Sodium 441.8, Carbohydrate 31.7, Fiber 3.1, Sugar 2.8, Protein 16.8

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 :

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From therecipes.info


CHICKEN VEGETABLE BAKE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


CHICKEN POT PIE CASSEROLE WITH BISCUITS - GATHER IN MY KITCHEN
How to Make Chicken Pot Pie with Biscuits. Step 1: Preheat the oven to 375°F. Step 2: Place the biscuits on a parchment-lined baking sheet. Bake for only 8 minutes, and remove. Step 3: Melt the butter over medium heat in a saucepan, and add in …
From gatherinmykitchen.com


BAKED WHOLE CHICKEN W/ VEGETABLES: ONE-PAN MEAL - THE WOKS OF …
2019-04-09 Baked Whole Chicken with Vegetables: Recipe Instructions. Take the chicken out of the refrigerator and allow it to sit at room temperature for about 2 hours. If the chicken is cold, it will be difficult to cook it evenly. Remove the chicken giblets and rinse the chicken inside and out. Pat the chicken thoroughly dry with paper towels.
From thewoksoflife.com


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Top Asked Questions

How to cook chicken and vegetable casserole with biscuits?
A creamy chicken and vegetable casserole is topped with flaky, golden biscuits. 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.
How to cook chicken and biscuits in the oven?
While the oven is heating, stir the soup, milk and cheese in a 13x9x2-inch baking dish. Add the vegetables and chicken and stir to coat. Season the chicken mixture with salt and pepper. Bake for 15 minutes or until hot. Stir the chicken mixture. Top the chicken mixture with the biscuits.
How do you cook chicken and vegetables in a Dutch oven?
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.
How to make chicken gravy in the oven?
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.

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