Easy Chicken Biscuit Dinner Recipes

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.

COUNTRY CHICKEN AND BISCUITS

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.

CHICKEN BISCUIT BAKE

Steps:

• Preheat oven to 375℉.
• Heat oil in a large skillet . Brown chicken on medium high heat for 2-3 minutes per side and place in a 9x13 pan that has been sprayed with non-stick cooking spray. This can be done in two batches if the skillet isn't large enough to fit all the chicken at once.
• Pour chicken broth and cooking sherry into skillet and heat until boiling. Boil for 2 minutes, stirring to lift all the brown bits from the bottom of the pan. Stir in salt, pepper, and poultry seasoning.
• In a small bowl, whisk cornstarch and water. Whisk cornstarch mixture into boiling broth mixture. Cook for 2 minutes or until starting to thicken. Remove from heat and set aside.
• Sprinkle chopped onion, carrots, celery, and frozen peas evenly over chicken.
• Pour broth mixture over the chicken and cover pan with foil. Cook for 45 minutes.
• While chicken is cooking, prepare the biscuits. In a medium bowl, combine flour, baking powder, and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in milk until dough begins to hold together. Move dough to a counter or cutting board and knead 4-5 times. Do not overwork dough. Form dough into a ball and divide into 8 equal pieces. Form each piece into a circle and flatten slightly.
• When timer rings for chicken, remove from oven and turn oven to 425℉. Place biscuits on top of chicken and return to oven, uncovered, for 15-20 minutes or until biscuits have started to turn golden brown. Sprinkle with chopped parsley and serve immediately.

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.

CHICKEN & BISCUITS BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large pot over medium-high heat, melt the butter.
• Add the onion, stir until softened. About 1 minute.
• Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
• Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
• Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
• Add the mixed vegetables and shredded chicken, stir until fully incorporated.
• Transfer to a 9x13-inch (23x33 cm) baking dish.
• Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
• Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
• Cool slightly before serving.
• Enjoy!

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.

IMPOSSIBLY EASY BBQ CHICKEN BISCUIT SANDWICHES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray.
• In large bowl, stir together Bisquick™ mix, milk, 2 tablespoons of the mustard and the cheese until soft dough forms. Spread on cookie sheet into 7x5-inch rectangle. Cut dough in half lengthwise and in thirds on the long sides. Do not separate dough.
• Bake 10 to 12 minutes or until golden brown. Cool 5 minutes before slicing.
• Meanwhile, in medium microwavable bowl, stir together chicken and barbecue sauce. Microwave uncovered on High 3 to 4 minutes or until heated through.
• In medium bowl, mix mayonnaise and remaining mustard. Add lettuce and bell peppers; gently toss to combine.
• To assemble sandwiches, separate biscuit rectangle along cut lines. Cut each biscuit in half. Place bottom half on plate. Top each with 1/2 cup chicken and 1/3 cup lettuce slaw. Top with biscuit tops.

FRIED CHICKEN BISCUIT SANDWICH RECIPE BY TASTY

Steps:

• Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour in 2 cups (480 G) of buttermilk and the pickle brine. Close the bag and place inside a large bowl. Marinate the chicken thighs in the refrigerator for 6 hours, or up to overnight.
• Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Using a pastry cutter or a fork, incorporate the butter into the dry ingredients, leaving large chunks.
• Slowly pour in the buttermilk and fold with a rubber spatula until a thick dough forms.
• Lightly dust a clean surface with flour and turn the dough out onto it. Bring the dough together into one large piece.
• Adding more flour as needed, roll the dough out with a rolling pin to about 1 inch (2 ½ cm) thick. Using a 3-inch (7 cm) round biscuit cutter or small glass, cut out 6 biscuits and place them on the prepared baking sheet. It's okay if the biscuits are touching.
• Brush the biscuits with the melted butter and sprinkle with flaky salt. Reserve the remaining melted butter.
• Bake the biscuits for 12-15 minutes, or until golden brown.
• Fry the chicken: Remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
• Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
• In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk a bit at a time and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
• Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining ingredients.
• Working 3 pieces at a time, add the chicken to the hot oil and cook until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on paper towels. Season with salt.
• Cut the biscuits in half and brush one side with the reserved melted butter. Top with a piece of fried chicken and the other half of the biscuit.
• Enjoy!

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!