CREAMED CHICKEN AND BISCUITS!
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
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 AND BISCUITS
Make and share this Creamed Chicken and Biscuits recipe from Food.com.
Provided by cellogirl2
Categories Chicken
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish.
- Chop onion.
- Heat butter in a small nonstick skillet over medium-high head until melted.
- Stir in onion.
- Saute until tender.
- Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
- Spoon mixture into prepared baking dish.
- Bake for 15 minutes; remove from oven.
- Sprinkle baked layer with 3/4 cup of the Cheddar.
- Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar.
- Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.
- Serve immediately.
Nutrition Facts : Calories 591.8, Fat 34.5, SaturatedFat 14.6, Cholesterol 120.9, Sodium 1100.7, Carbohydrate 34.3, Fiber 1.2, Sugar 3.5, Protein 35.1
CREAM OF CHICKEN AND BISCUITS
Great comfort food recipe given to me by my mother-in-law. Quick, easy, and considered my soul food!
Provided by Lisa Maria Bramblett
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breasts in a saucepan with enough water to cover; bring to boil and cook chicken until until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a cutting board to cool; cut into chunks.
- Stir cream of chicken soup, milk, cornstarch, and garlic powder together in a pot over medium heat; season with salt and pepper. Stir chicken chunks into soup mixture; cook, stirring occasionally, until hot and the soup thickens, about 30 minutes.
- Divide biscuit pieces among 6 bowls. Ladle chicken and sauce over biscuits to serve.
Nutrition Facts : Calories 402 calories, Carbohydrate 32.7 g, Cholesterol 62 mg, Fat 19.1 g, Fiber 0.4 g, Protein 24 g, SaturatedFat 5.4 g, Sodium 1669.8 mg, Sugar 6 g
CREAMED CHICKEN AND BISCUITS RECIPE
CREAMED CHICKEN AND BISCUITS RECIPE
Provided by Pamela Shank
Categories Main Dishes
Number Of Ingredients 11
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.
CREAMY CHICKEN OVER BISCUITS RECIPE
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
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
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
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
OLD FASHIONED CHICKEN AND BISCUITS
Your Family will Go Crazy over these Super-Simple Chicken and Biscuits.
Provided by DinnerPlanner
Categories Easy Dinner
Time 19m
Number Of Ingredients 9
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
CREAMED CHICKEN AND BISCUITS
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
GIANT BISCUITS WITH SHRIMP GRAVY
Steps:
- Preheat the oven to 450 degrees. In a food processor combine the flour, baking powder, salt, sugar and process until well combined. Add the butter and process for 15 seconds or until it is broken down into oatmeal sized pieces. Add the milk and process just until the dough is combined.
- Transfer the dough to a board and pat it to 1 inch thick. Stamp out 4 or 6 large rounds, more or less of equal size, and set them on a baking sheet. Bake for 15 minutes. Lower the heat to 375 degrees and bake for another 15 minutes or until cooked through.
- Remove from oven and split open. Set bottom half on a dinner plate, spoon shrimp sauce over the bottom biscuit half and top with top biscuit half.
COUNTRY CHICKEN AND BISCUITS
Country Chicken and Biscuits is a classic down-home comfort food dinner!
Provided by Blair Lonergan
Categories Dinner
Time 57m
Number Of Ingredients 17
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
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- Melt the butter in a skillet set over medium high heat, then add the onion an sprink a pinch of salt over the top. Stir and cook until the edges begin to turn golden brown, about 5 minutes.
- While the onion is cooking, combine the shredded chicken, cream of chicken soup, sour cream, milk and pimiento peppers in a mixing bowl. When the onion is done cooking, add it in and stir all together. Press mixture evenly into prepared casserole dish, and bake for 15 minutes.
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- MAKE THE CREAMED CHICKEN:While the biscuits are baking, melt butter over medium heat. Add flour, pepper, and ground mustard and use whisk to cook for 1-2 minutes over medium heat until it smells nutty and there is just a hint of it turning light brown.Slowly add milk, stirring constantly until it thickens, 4-5 minutes.Add chicken, peas, and drained pimientos and cook over medium heat until peas are softened and chicken hot - about 10 minutes.Add cheese; once melted it is ready to serve over biscuits.
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