Creamy Chicken Over Biscuits Scratch Recipes

CREAMED CHICKEN OVER 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.

HOMESTYLE CHICKEN AND 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.

CREAMY CHICKEN OVER BISCUITS RECIPE

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

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.

CREAMED CHICKEN AND BISCUITS!

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.

CREAMED CHICKEN 'N' BISCUITS

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.

CREAMED CHICKEN OVER BISCUITS

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.

CREAM CHICKEN OVER BISCUITS RECIPE - (4.5/5)

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

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!

CHICKEN AND BISCUITS FROM SCRATCH

Steps:

• Preheat your oven to 375°F.
• Chop the celery and the onion into small pieces.
• Cut the bacon into 1/2" wide strips, like you are making bacon bits.
• Brown bacon and remove from pan and place on paper towel.
• Take 2 tablespoons of bacon grease and put into a sauce pan. Make sure that the sauce pan is at least 3 quarts.
• On medium heat cook the celery and onion until the onion is translucent, roughly 10 minutes.
• Add the 1/3 Cup of flour to the celery and onion and mix together.
• Add the chicken stock and stir. Let the mixture get close to boiling.
• Add the sour cream, bacon, and chicken pieces and stir while letting it heat.
• Turn the heat down, and begin to make the biscuits.
• In a large bowl mix together the flour, salt, sugar, and baking soda.
• Add the shortening, and use a pastry cutter to make the mixture into fine crumbs.
• Add the milk and use a fork to mash the mixture together. Knead the dough a few times and make into a ball.
• Roll the dough with a rolling pin into a 1/4" thick sheet. Cut out the biscuits.
• Pour the soup into a 9x13-inch casserole dish and place the cut out biscuits on top.
• Cook in the oven for 22-24 minutes. Just make sure that the top of the biscuits are golden brown.