Creamy Chicken Over Biscuits Casss 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.

POTSIE'S CREAMED CHICKEN AND BISCUITS CASSEROLE



Potsie's Creamed Chicken and Biscuits Casserole image

This is a wonderful and simple to prepare comfort food using things you probably already have around. Kids love it- but so do adults. At least, in this home. Try it. It is one of my quick and easy favorites. This is my first submitted recipe... be kind.

Provided by Pot Scrubber

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuit

Steps:

  • Preheat oven to 350.
  • Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
  • Chop the onion.
  • Heat butter in a small nonstick skillet and saute until tender.
  • Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
  • Bake for 15 minutes and remove from oven.
  • Sprinkle 1 cup of the cheese over the baked mixture.
  • Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
  • Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
  • NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time. Thanks to you all for making my humble recipe and leaving your suggestions. You GREATLY improved a recipe I was already proud of. Thanks so much.

Nutrition Facts : Calories 498.6, Fat 26.5, SaturatedFat 11.7, Cholesterol 168.9, Sodium 827.8, Carbohydrate 7.4, Fiber 0.3, Sugar 0.9, Protein 54.9

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

HOMESTYLE CHICKEN AND BISCUITS



Homestyle Chicken and Biscuits image

Pressed for time? This delectable casserole has everything you're looking for, chicken, veggies, biscuits, and a cheesy creamy sauce, ready to serve in just 45 minutes!

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 package (7.5 ounces) refrigerated biscuits (10 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.

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 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

EASY SOUR CREAM & CHICKEN BISCUIT CASSEROLE



Easy Sour Cream & Chicken Biscuit Casserole image

Sometimes chicken is better the second time around! Condensed soup and sour cream make a great sauce for leftover chicken in this biscuit-topped casserole.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 7

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup all-purpose baking mix
3 Tbsp. fat-free milk

Steps:

  • Heat oven to 375ºF.
  • Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
  • Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.
  • Spoon into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 7 g, Protein 24 g

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