Creamed Chicken N Biscuits Recipe Recipe For Stuffed

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CREAMED CHICKEN 'N' BISCUITS



Creamed Chicken 'n' Biscuits image

We have a dairy farm and three young children, so I'm always on the lookout for easy, hearty meals like this one. Using leftover or canned chicken, I can whip up this entree in minutes. To save even more time, I sometimes serve the hot chicken mixture on buns.-Shari Zimmerman Deford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 15

BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup milk
1/3 cup canola oil
CREAMED CHICKEN:
1/4 cup finely chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk or chicken broth
2 cups chopped cooked chicken
Minced fresh parsley

Steps:

  • In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth. , Roll or pat dough into a 6-in. square about 1 in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits; top with the creamed chicken.

Nutrition Facts : Calories 502 calories, Fat 27g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 863mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein.

OLD FASHIONED CHICKEN AND BISCUITS



Old Fashioned Chicken and Biscuits image

Your Family will Go Crazy over these Super-Simple Chicken and Biscuits.

Provided by DinnerPlanner

Categories     Easy Dinner

Time 19m

Number Of Ingredients 9

3 tablespoons butter
1/4 cup flour
salt & pepper
2 cups milk
2 cups chicken broth
1 teaspoon chicken soup base
3-1/2 cups shredded chicken
1/2 cup shredded Parmesan cheese
1 tube biscuits

Steps:

  • Preheat oven to 350 degrees. Place biscuits on a cookie sheet.
  • Melt the butter in a large skillet over medium-high heat.
  • Slowly start to whisk in the flour until all of the flour is gone. Lightly salt and pepper. Cook for about one minute, whisking as this cooks.
  • Very slowly start to pour the chicken broth into the skillet, whisking constantly as you add the broth. Make sure the heat is turned up to medium-high. Keep whisking until all the broth as been added.

Nutrition Facts : ServingSize 6 g, Calories 462 kcal, Carbohydrate 38 g, Protein 19 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 52 mg, Sodium 1407 mg, Fiber 1 g, Sugar 6 g

HOMESTYLE CHICKEN AND BISCUITS



Homestyle Chicken and Biscuits image

Creamy chicken and vegetables, all cooked in the same pan, topped with fluffy homemade drop biscuits, then baked until browned and bubbly!

Provided by The Chunky Chef

Categories     Entree     Main Course

Time 30m

Number Of Ingredients 25

4 Tbsp unsalted butter
1 cup diced carrots
1 small shallot, diced
1/4 cup all-purpose flour
3/4 tsp dried rosemary
3/4 tsp dried oregano
3/4 tsp dried basil
1/3 tsp dried thyme
1/4 tsp dried marjoram
pinch dried sage
2 tsp kosher salt
1/2 tsp black pepper
3 cups chicken stock (reduced sodium)
2 lbs boneless skinless chicken breasts, cut into 1/2" pieces
1 cup whole milk
1 cup frozen peas
4 Tbsp unsalted butter, divided
2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1 Tbsp garlic powder
3/4 tsp kosher salt, divided
1 cup whole milk
2 cups freshly shredded parmesan cheese
1/2 tsp dried parsley

Steps:

  • Preheat oven to 450 F degrees. Melt butter in 4 qt braising pan or 12" oven safe skillet over MED-HIGH heat. Add carrots and shallot. Cook until the shallot is softened, 2-3 minutes, stirring occasionally.
  • Sprinkle the flour, rosemary, oregano, basil, thyme, marjoram, sage, salt and pepper over the vegetables and stir to coat completely. Cook for 1 minute to cook out the floury taste.
  • Add the chicken stock, chicken pieces, milk and peas to the pan. Bring to a boil, then reduce heat to simmer. Cover the pan and cook 5 minutes.
  • While chicken mixture is simmering, add 2 Tbsp of the butter to a large microwave safe mixing bowl. Microwave 30 seconds, or until the butter is melted. Add flour, baking powder, sugar, garlic powder, and 1/2 tsp kosher salt. Stir until combined. Pour in the milk and stir until the flour is all wet; do not overmix. Fold in the cheese
  • Uncover the pot and drop heaping spoonfuls of biscuits on top of the chicken stew. Transfer to the oven and bake 10-12 minutes, until golden brown.
  • Melt remaining 2 Tbsp butter in a small bowl. Add the remaining 1/4 tsp kosher salt and dried parsley. Stir with a pastry brush. Remove pan from oven and brush the biscuits with the melted butter mixture.

Nutrition Facts : Calories 580 kcal, ServingSize 1 serving

CREAMED CHICKEN AND BISCUITS!



Creamed Chicken and Biscuits! image

I found this old recipe in my granny's house. I made it for my boyfriend, and he loves it! So now every Sunday is chicken and biscuits night!

Provided by Miranda Steward

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 55m

Yield 6

Number Of Ingredients 9

1 ½ teaspoons butter
½ large onion, chopped
4 cups chopped cooked chicken
1 (10.75 ounce) can cream of chicken soup
1 cup sour cream
½ cup milk
½ cup chopped pimento
1 cup shredded mild Cheddar cheese, divided
6 frozen biscuits, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
  • Melt butter in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Transfer onion to a bow; stir chicken, chicken soup, sour cream, milk, and pimentos with the onion. Pour mixture into the prepared baking dish.
  • Bake in the preheated oven until chicken and sauce are hot, about 15 minutes. Sprinkle top with 3/4 cup shredded Cheddar cheese; arrange biscuits in a single layer over chicken mixture. Top with remaining 1/4 cup Cheddar cheese.
  • Return to oven and bake until sauce is bubbling and the biscuits are golden brown, 20 more minutes.

Nutrition Facts : Calories 654.3 calories, Carbohydrate 42.5 g, Cholesterol 115 mg, Fat 35.5 g, Fiber 1.5 g, Protein 39.4 g, SaturatedFat 15.2 g, Sodium 1376.1 mg, Sugar 5.3 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 :

CREAMED CHICKEN AND BISCUITS RECIPE



CREAMED CHICKEN AND BISCUITS RECIPE image

CREAMED CHICKEN AND BISCUITS RECIPE

Provided by Pamela Shank

Categories     Main Dishes

Number Of Ingredients 11

6 tablespoons butter
6 tablespoons all purpose flour
1 1/2 teaspoons kosher salt
1/4 teaspoon coarse black pepper
2 cups chicken broth
2 cups half & half or whole milk (do not use 2% or skim)
1 can cream of chicken soup
3-5 drops of yellow food coloring
4 cups cooked chicken, cut in bite size pieces
3 cups mashed potatoes
6 biscuits, baked

Steps:

  • Melt butter in a large saucepan or dutch oven over a low heat. Whisk in the flour, salt and pepper; blend until smooth.
  • Slowly whisk in the broth, half & half, and soup. Add the food coloring a few drops at a time to obtain a light yellow color. Cook over a medium heat, stirring frequently until mixture begins to thicken.
  • Stir in the chicken, reduce heat to low and simmer for 10 minutes or until desired consistency. Stir frequently while mixture is cooking. Remove from heat.
  • Mixture will continue to thicken as it cools. Add additional salt and pepper to taste if needed.
  • Serve warm with biscuit, mashed potatoes and a green vegetable.
  • If mixture becomes too thick, may be thinned with additional chicken broth or milk.
  • If mixture becomes too thin, may add additional can of soup.

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

CREAMY CHICKEN OVER BISCUITS RECIPE



Creamy Chicken over Biscuits Recipe image

A great homestyle meal that is perfect for leftover chicken or turkey. Season the white sauce up to your taste.

Provided by RecipeTips

Time 20m

Number Of Ingredients 6

4 tablespoons butter or margarine
4 tablespoons flour
3 cups milk
salt and pepper, to taste
3 chicken breasts, boneless, skinless, cooked, diced
8 buttermilk biscuits

Steps:

  • In a medium saucepan, melt butter. Stir in flour until smooth. Gradually whisk in milk. Season with salt and pepper. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in the chicken; heat through. Serve over biscuits. Note: Leftover turkey can be used in place of chicken in this recipes.

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 BREAKSTONE'S or KNUDSEN 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 0 g, Cholesterol 85 mg, Sodium 750 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 7 g, Protein 23 g

CREAMED CHICKEN FOR BISCUITS



Creamed Chicken for Biscuits image

Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 8

Number Of Ingredients 10

⅓ cup butter
⅓ cup all-purpose flour
2 cups chicken broth
2 cups heavy cream
¼ teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
3 cups cooked, chopped chicken breast meat
2 cups frozen green peas, thawed and drained
1 cup toasted sliced almonds

Steps:

  • Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 14.5 g, Cholesterol 146.5 mg, Fat 40.7 g, Fiber 3.9 g, Protein 23.9 g, SaturatedFat 19.8 g, Sodium 449.3 mg, Sugar 3 g

CREAMED CHICKEN AND BISCUITS



Creamed Chicken and Biscuits image

A creamy chicken mixture topped with tender, cheesy biscuits. Pure comfort food!

Provided by Christin Mahrlig

Categories     Dinner     Main Dish

Number Of Ingredients 10

1 tablespoon butter
1/2 cup diced onion
1 (10.75-ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
4 cups chopped cooked chicken
1 cup frozen peas, (cooked (optional))
1/2 teaspoon black pepper
1 cup shredded Cheddar cheese
8 frozen biscuits, (partially thawed)

Steps:

  • Heat butter in a small nonstick skillet. Add onion and cook for 3 minutes to soften.
  • Transfer onion to a large bowl. Add soup, sour cream, and milk and stir well.
  • Stir in chicken, peas and black pepper.
  • Preheat oven to 350 degrees and grease a 7x11-inch baking dish.
  • Transfer chicken mixture to baking dish. Place in oven for 10 minutes.
  • Remove from oven. Sprinkle with 3/4 cup cheese. Arrange biscuits on top and sprinkle with remaining cheese.
  • Bake for 20 to 25 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 408 kcal, ServingSize 1 serving

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