Creamed Chicken Over Biscuits Recipes

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CREAMED CHICKEN OVER BISCUITS



Creamed Chicken over Biscuits image

A friend of mine prepared this homey dish for my husband and me after our first son was born. I've made just a few minor modifications over the years. -Pam Kelley Uniontown, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 cup cubed peeled potato
1/2 cup diced carrot
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
2-1/2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/2 pound boneless skinless chicken breasts, cooked and cubed
1/2 cup frozen peas, thawed
4 warm buttermilk biscuits

Steps:

  • Place potato and carrot in a small saucepan. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside., In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and potato mixture; heat through. Serve with biscuits.

Nutrition Facts : Calories 750 calories, Fat 21g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 2430mg sodium, Carbohydrate 97g carbohydrate (11g sugars, Fiber 4g fiber), Protein 42g protein.

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.

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

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

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.

CREAMED CHICKEN AND BISCUITS - GRANDMA'S KITCHEN RECIPE - (3.7/5)



Creamed Chicken and Biscuits - Grandma's Kitchen Recipe - (3.7/5) image

Provided by Sophialuc

Number Of Ingredients 9

1/2 large onion
1 1/2 teaspoons butter
4 cups chopped cooked chicken
1 (10 3/4 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded mild cheddar cheese, divided
6 frozen biscuits, thawed

Steps:

  • 1 Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish. 2 Chop onion. 3 Heat butter in a small nonstick skillet over medium-high head until melted. 4 Stir in onion. 5 Saute until tender. 6 Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well. 7 Spoon mixture into prepared baking dish. 8 Bake for 15 minutes; remove from oven. 9 Sprinkle baked layer with 3/4 cup of the Cheddar. 10 Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar. 11 Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes. 12 Serve immediately.

CREAMED CHICKEN OVER BISCUITS



Creamed Chicken Over Biscuits image

This old-fashioned recipe for homemade chicken gravy and biscuits is easy comfort food. Creamed Chicken Over Biscuits is filling and flavorful. Tarragon adds a special taste to this main dish, but this quick recipe will likely still remind you of grandma's kitchen.

Provided by Lauren Harris

Categories     Main Dish

Time 20m

Number Of Ingredients 11

4 tablespoons unsalted butter
1 small onion ((diced))
1/4 cup all purpose flour
salt
pepper
1/2 cup chicken stock
1 1/2 cups half-and-half ((or whole milk or heavy cream))
1 teaspoon dried tarragon
1/2 cup peas
1 pound chicken ((cooked and diced or shredded))
8 Homemade Country Biscuits ((or biscuits of your choice))

Steps:

  • Melt butter in a large deep skillet over medium heat.
  • Add onions and cook, stirring occasionally, until translucent and starting to brown slightly, about 3-5 minutes.
  • Stir in the flour and season with salt and pepper.
  • Pour in the chicken stock and stir until blended with the flour.
  • Slowly pour in the half-and-half while stirring until well-blended. Raise the heat and cook until thickened, stirring constantly, about 1-2 minutes.
  • Stir in the tarragon, peas and chicken and cook a few more minutes or until warmed through. Season with salt and pepper as needed.
  • Serve over biscuits, or as desired.

Nutrition Facts : ServingSize 1 serving, Calories 437 kcal, Carbohydrate 38 g, Protein 12 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 220 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g

TWO-INGREDIENT CREAM BISCUITS



Two-Ingredient Cream Biscuits image

A small batch of biscuits ready in less than 20 minutes. And made with only 2 ingredients!

Provided by Yoly

Categories     Biscuit

Time 20m

Yield 8

Number Of Ingredients 2

1 cup self-rising flour, plus more for kneading
¾ cup heavy whipping cream

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
  • Combine flour and heavy whipping cream in a bowl and mix until a sticky dough has formed.
  • Flour a work surface. Knead until dough just comes together and roll dough into a 7-inch circle, about 1/2 inch thick. Dust top with more flour and fold over. Knead and roll again into a 7-inch circle. Be careful not to over-knead the dough.
  • Cut out biscuits with a biscuit cutter and place on the prepared baking sheet.
  • Bake in the preheated oven until biscuits start to brown, 10 to 12 minutes.

Nutrition Facts : Calories 132.3 calories, Carbohydrate 12.2 g, Cholesterol 30.6 mg, Fat 8.4 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 206.9 mg

CREAM CHICKEN OVER BISCUITS RECIPE - (4.5/5)



Cream Chicken over Biscuits Recipe - (4.5/5) image

Provided by á-4488

Number Of Ingredients 5

1 whole chicken
2 cans cream of chicken soup
2 cans cream of mushroom soup
2 T. cornstarch
1/2 cup milk

Steps:

  • Boil and de-bone chicken and allow to cool, reserve the broth created by boiling the chicken. To the reserved broth add the cream of chicken and cream of mushroom soup and bring to a simmer. Mix cornstarch and milk together creating a slurry. Add mixture to broth and bring back to a boil stirring until liquid thickens. Add chicken to broth and serve when chicken is hot.

CREAM CHICKEN OVER A BISCUIT



Cream Chicken over a Biscuit image

A good old down home country recipe. I developed this recipe from one that I found on this site. I modified it to fit the style of the people I made it for. It is GREAT!

Provided by Rooner

Categories     Chicken Breast

Time 35m

Yield 5 serving(s)

Number Of Ingredients 5

3 boneless skinless chicken breasts (Cut into bite size pieces and brown or boil and shred chicken)
1 (10 3/4 ounce) can low-fat cream of chicken soup
1 cup low-fat sour cream
1 (4 ounce) can mushrooms
1 (8 ounce) can low fat biscuits

Steps:

  • Brown or boil chicken.
  • Add cream of chicken soup, sour cream, and mushrooms to the chicken in a pan.
  • Allow mixture to warm, careful not to burn.
  • While mixture is warming prepare biscuits according to can directions.
  • Serve mixture over biscuits and enjoy!

CREAMED CHICKEN AND BISCUITS



Creamed Chicken and Biscuits image

I make this very often. It's one of the first recipes I made when I got married and I'm still making it. It's great for using up left over chicken and very easy to make. This is a favorite in our house!

Provided by Sarah in New York

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 large onion
1 1/2 teaspoons butter
4 cups chopped cooked chicken
1 (10 3/4 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded cheddar cheese
6 frozen biscuits, thawed

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 11x7 baking dish and set aside.
  • Chop the onion and saute in butter until tender in a large skillet.
  • Combine all the rest of the ingredients in with the onions except the cheese and biscuits.
  • Spoon mixture into prepared dish and bake for 15 minutes.
  • Remove from oven.
  • Arrange biscuits on top and sprinkle cheese over everything.
  • Bake until biscuits are golden brown and sauce is bubbly. (About 20 minutes longer).
  • Helpful tip: If you are in a hurry, use biscuits that are already cooked. Just set them in the mixture and cook for about 5 or 10 minutes instead of 20. They will soften and you can never tell the difference!

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