Crunchy Biscuit Chicken Casserole Recipes

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CHICKEN AND BISCUIT CASSEROLE



Chicken and Biscuit Casserole image

A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!

Provided by CVERNSMITH

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

¼ cup butter
2 cloves garlic, minced
½ cup chopped onion
½ cup chopped celery
½ cup chopped baby carrots
½ cup all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon ground black pepper
4 cups chicken broth
1 (10 ounce) can peas, drained
4 cups diced, cooked chicken meat
2 cups buttermilk baking mix
2 teaspoons dried basil
⅔ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
  • In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
  • Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 48 g, Cholesterol 95.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 33.5 g, SaturatedFat 6.3 g, Sodium 2014.6 mg, Sugar 7.6 g

CRUNCHY BISCUIT CHICKEN CASSEROLE



Crunchy Biscuit Chicken Casserole image

Make and share this Crunchy Biscuit Chicken Casserole recipe from Food.com.

Provided by mailbelle

Categories     Chicken

Time 47m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups cubed cooked chicken
1 (10 3/4 ounce) can cream of chicken soup
1 (8 1/4 ounce) diagonal-cut green beans, drained
1 (2 1/2 ounce) jar sliced mushrooms, undrained
4 ounces shredded cheddar cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 -2 tablespoon butter, melted
1/4-1/2 cup crushed seasoned croutons

Steps:

  • In medium saucepan, combine chicken, soup, green beans, mushrooms, cheese, mayonnaise and lemon juice. Bring to a boil, stirring occasionally. Pour hot chicken mixture into ungreased 13x9-inch glass baking dish.
  • Separate dough into 8 biscuits. Arrange over hot chicken mixture in dish. Brush each biscuit with butter. Sprinkle with crushed croutons.
  • Bake at 375 degrees for 23-27 minutes or until biscuits are deep golden brown and bottoms are no longer doughy.

CRUNCHY BISCUIT CHICKEN CASSEROLE



Crunchy Biscuit Chicken Casserole image

Dinnertime can be both easy and mouth-wateringly delicious when you prepare this stress-free chicken casserole with biscuit topping. Made from ingredients you likely already have in your fridge and pantry, it's a perfect weeknight meal! Cooked in a creamy, cheesy mushroom sauce, the chicken becomes nice and tender while the vegetables end up full of flavor. Top with Pillsbury™ Grands!™ buttermilk biscuits and sprinkle with crunchy seasoned croutons for the perfect combination of taste and texture. Because this chicken and biscuit bake can be prepped in only 15 minutes, it's a great recipe to prepare on a busy night when you can't spend all evening in the kitchen.

Provided by Pillsbury Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 10

2 cups cubed cooked chicken or 2 (5-oz.) cans chunk chicken
1 (10 3/4-oz.) can condensed cream of chicken soup
1 (8 oz) can green beans, drained
1 (4.5 oz) jar sliced mushrooms, undrained
4 oz. (1 cup) shredded Cheddar or American cheese
1/2 cup mayonnaise or salad dressing
1 teaspoon lemon juice
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1 tablespoon butter, melted
1/4 cup crushed seasoned croutons

Steps:

  • Heat oven to 375°F. In medium saucepan, combine chicken, soup, green beans, mushrooms, cheese, mayonnaise and lemon juice. Bring to a boil, stirring occasionally. Pour hot chicken mixture into ungreased 13x9-inch baking dish.
  • Separate dough into 8 biscuits; arrange over hot chicken mixture. Brush each biscuit with butter; sprinkle with crushed croutons.
  • Bake at 375°F. for 23 to 27 minutes or until deep golden brown.

Nutrition Facts : Calories 610.9, Carbohydrate 43.4 g, Cholesterol 61.7 mg, Fat 6, Fiber 1.2 g, Protein 25.8 g, SaturatedFat 8.8 g, ServingSize 1/6 of Recipe, Sodium 1525.8 mg, Sugar 8.5 g

COUNTRY CHICKEN BISCUIT CASSEROLE



Country Chicken Biscuit Casserole image

This is definetely a favorite in my home! It's a great fall food! Very quick and easy. The smell of the french fried onions and melted cheddar cheese baking into the biscuit topping make it hard to wait for this dish to cool down!

Provided by ItalianDiva40

Categories     One Dish Meal

Time 55m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 10

10 slices bacon, fried crisp and crumbled
2 1/2 cups cooked chicken, cubed (canned chicken works well also)
1 (14 1/2 ounce) can mixed vegetables, drained
1 (14 1/2 ounce) can diced tomatoes
2 cups shredded cheddar cheese
2 (10 1/2 ounce) cans cream of chicken soup
1 cup milk
3 cups biscuit mix
1 1/3 cups milk
1 (28 ounce) can French-fried onions

Steps:

  • Spray an 8x12 baking dish with butter flavored cooking spray and set aside. In a large mixing bowl combine the first 4 ingredients and 1 cup of cheese. Add to baking dish. Blend soup and 1 cup of milk; pour over meat mixture. Bake uncovered at 400* for 20 minutes.
  • Meanwhile, combine biscuit mix, milk and 1/2 can french fried onions; mix thoroughly. Drop by spoonfuls to form small biscuits over top of casserole. Bake uncovered, 15 to 20 minutes or until biscuits are golden brown. Top with remainder of the cheese and onions. Bake an additional 2 to 4 minutes until cheese melts.

CRUNCHY CHICKEN CASSEROLE



Crunchy Chicken Casserole image

My 96-year-old mother wanted me to share her favorite recipe with Reminisce readers. I hope you enjoy it as much as our family does.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 14

1 cup chopped celery
1 tablespoon butter
2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1 can (8 ounces) sliced water chestnuts; drained
1/2 cup sliced almonds
2 tablespoons chopped onion
Salt and pepper to taste
TOPPING:
1 tablespoon butter, melted
1/2 cup crushed cornflakes
Sliced almonds, optional

Steps:

  • In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.

Nutrition Facts : Calories 386 calories, Fat 27g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 516mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

CHICKEN CRUNCH CASSEROLE



Chicken Crunch Casserole image

A nice alternative to ordinary breaded chicken dishes, with a buttery crumb topping. Serve with rice or potatoes.

Provided by Kim Fischer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 5

2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
½ cup butter
40 buttery round crackers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
  • Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 639.6 calories, Carbohydrate 32.9 g, Cholesterol 153.6 mg, Fat 48.4 g, Protein 19.7 g, SaturatedFat 26.1 g, Sodium 962.3 mg, Sugar 3 g

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