Easy Chicken And Biscuit Recipes

BEST CHICKEN 'N' BISCUITS

Steps:

• Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.

EASY CHICKEN AND BISCUITS

Steps:

• Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
• Bake at 400 degrees F for 15 minutes. Stir.
• Cut each biscuit into quarters.
• Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

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.

SLOW COOKER CHICKEN & BISCUITS RECIPE BY TASTY

Steps:

• Place the chicken in a 7-quart (6 ½ liters) slow cooker. Sprinkle on salt & pepper.
• Add the veggies and condensed soup, and mix thoroughly.
• Cook on high for 3 hours.
• Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
• Enjoy!

CHICKEN AND BISCUITS

Steps:

• Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.
• Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.

COUNTRY CHICKEN AND BISCUITS

Steps:

• Heat oven to 400°F. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13x9x2 inches.
• Stir Bisquick mix and milk until soft dough forms. Drop by 30 teaspoonfuls onto chicken mixture.
• Bake 25 to 30 minutes or until biscuits are golden brown.

EASY CHICKEN AND DUMPLINGS WITH BISCUITS

Steps:

• Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
• Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
• Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
• Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
• Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

EASY CHICKEN AND BISCUIT

Steps:

• In a large pot boil chicken, in 6 cups water, on high heat until done.
• Remove chicken and set aside, don't dump the water.
• Dissolve boullion cubes in the reserved water add more if it seems bland.
• Mix flour with enough water to form a paste.
• Gradually add more water until the paste is dissolved and liquidy.
• Put the chicken boullion over low heat and wisk in the flour thickening.
• Cook over low-medium heat until thickened stirring often.
• Chop or shred chicken into bite size pieces.
• Add to gravy mixture and heat through.
• Add salt and pepper to taste.
• Serve over warm biscuits.
• Leftovers freeze great!

CHICKEN AND BISCUITS

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, chicken and cheese; reduce heat to low. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil and parsley; stir into dry ingredients just until combined. , Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. , Bake, uncovered, at 375° for 30-40 minutes or until biscuits are lightly browned.

CHICKEN BISCUITS

Steps:

• For the biscuits: Preheat oven to 400 degrees F.
• Mix flours, baking powder, salt and baking soda in a bowl. Add cubed butter and toss. Pulse mixture in food processor until butter is pea-sized. Put this in a large bowl and add buttermilk. Mix with hands until dough comes together but still has shaggy bits, then dump onto a floured table.
• Work with the heel of your hand pushing the dough into the table away from you and roll it back onto itself. Continue heeling and rolling until dough is smooth, but do not overmix. (Pieces of butter should still be visible.)
• Use a rolling pin to roll the dough until it's about 1 1/2 inches thick.
• Flour a round biscuit cutter and cut the biscuits. Flip the biscuits and place on a sheet pan.
• Beat together the egg and heavy cream in a small bowl. Brush biscuits with egg wash.
• Bake 22 minutes.
• For the fried chicken cutlets: Combine buttermilk, hot sauce, salt, cayenne and black pepper in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill 1 to 3 hours.
• Pour oil into a large skillet to a depth of 1/2-inch and heat over medium-high heat until oil bubbles immediately when a sprinkle of breadcrumbs is added. (Oil should be at 325 degrees F.)
• Meanwhile, place breadcrumbs in a shallow bowl. Remove chicken from marinade. Dredge chicken in breadcrumbs, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel-lined baking sheet to drain.
• For the honey butter and sandwich assembly: Whisk together the butter and honey in a bowl.
• Split a biscuit and slather both halves with honey butter. Place a fried cutlet on bottom half and pour a generous amount of hot sauce over. Top with other biscuit half. Repeat with the remaining chicken cutlets. Save remaining biscuits for another use.

HEALTHY AND EASY CHICKEN AND BISCUITS CASSEROLE

Steps:

• Blend soups and milk in large skillet on low heat.
• Add herbs and spices and mix well.
• Add cooked cut up chicken and frozen vegetables.
• Heat to warm vegetables and chicken.
• Put in large ovenproof dish and bake in 400 degree oven for 15 minute.
• Take chicken dish out of oven and stir well.
• Cut up biscuits into fourths and top chicken with biscuts.
• Bake another 15 minute until biscuits are browned.