Easy Creamed Chicken And Biscuits Recipe Recipe For Banana

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COUNTRY CHICKEN AND BISCUITS



Country Chicken and Biscuits image

Country Chicken and Biscuits is a classic down-home comfort food dinner!

Provided by Blair Lonergan

Categories     Dinner

Time 57m

Number Of Ingredients 17

2 cups chicken broth
1 cup half-and-half
⅓ cup butter
1 cup chopped onion
1 cup peeled and chopped carrots
1 cup chopped celery
½ cup flour
1 teaspoon salt
¼ teaspoon pepper
4 cups cooked, diced or shredded chicken
½ cup frozen peas (not thawed)
2 cups Bisquick
⅔-¾ cup cold buttermilk (or sub with regular milk)
½ cup grated cheddar cheese
¼ teaspoon dried parsley
2 tablespoons butter, melted
⅛ teaspoon garlic powder

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.

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 443 kcal, Carbohydrate 33 g, Protein 24 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 1168 mg, Fiber 2 g, Sugar 7 g

CHICKEN AND BISCUITS



Chicken and Biscuits image

Healthy Chicken and Biscuits Casserole. Easy and comforting! Creamy chicken and vegetable filling topped with fluffy biscuits, baked to golden perfection.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h20m

Number Of Ingredients 11

1 1/2 tablespoons extra-virgin olive oil (divided)
8 ounces sliced baby bella (cremini) mushrooms
1 1/2 teaspoons garlic powder
1/2 teaspoon kosher salt
3/4 teaspoon black pepper
1/4 cup all-purpose flour
2 1/2 cups milk (I used nonfat milk; unsweetened almond milk, 1%, 2%, or whole milk would all work well here)
2 cups cooked and shredded boneless, skinless chicken breasts* (about 8 ounces or 2 small breasts)
1 (16-ounce) bag frozen mixed vegetables (I used a blend of carrots, peas, and green beans)
1 tablespoon chopped fresh thyme
1 prepared Easy Drop Biscuits batter (leave the batter unbaked)

Steps:

  • Preheat the oven to 400 degrees F. Lightly coat an 8x10 or similar 2 1/2-quart casserole dish with nonstick spray. Set aside.
  • Heat a large dutch oven or similar deep, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Once hot but not smoking, add the mushrooms and cook for 8 minutes, until the mushrooms are beginning to brown, stirring occasionally. Add the garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply, about 3 additional minutes.
  • Sprinkle the flour over the top of the mushrooms. Drizzle in the remaining 1/2 tablespoon oil. Stir and cook until any white bits of flour disappear and the flour looks light golden, about 1 to 2 minutes. The mixture will seem dry. Slowly pour in the milk. Switch to a whisk and stir constantly. Bring to a low, gentle boil, continuing to whisk and scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often. Turn off the heat. Stir in the chicken, frozen vegetables, and thyme. Taste and add additional salt and pepper as desired. Spoon the chicken mixture into the prepared dish.
  • Drop the biscuit dough by rounded spoonfuls over the top, dispersing the biscuits evenly over the surface. Some of the filling will peek through.
  • Bake until the biscuits are golden brown on top and cooked through, 25 to 30 minutes. Let cool a few minutes. Serve hot.

Nutrition Facts : ServingSize 1 (of 6), Calories 430 kcal, Carbohydrate 50 g, Protein 25 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 56 mg, Fiber 6 g, Sugar 9 g

EASY CHICKEN AND BISCUITS



Easy Chicken and Biscuits image

A creamy chicken and vegetable casserole is topped with flaky, golden biscuits.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 40m

Yield 5

Number Of Ingredients 8

1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
1 cup milk
¼ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
4 cups cooked cut-up vegetables*
2 cups cubed cooked chicken
1 (7 ounce) can refrigerated buttermilk 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.

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

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

CREAMED CHICKEN 'N' BISCUITS



Creamed Chicken 'n' Biscuits image

We have a dairy farm and three young children, so I'm always on the lookout for easy, hearty meals like this one. Using leftover or canned chicken, I can whip up this entree in minutes. To save even more time, I sometimes serve the hot chicken mixture on buns.-Shari Zimmerman Deford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 15

BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup milk
1/3 cup canola oil
CREAMED CHICKEN:
1/4 cup finely chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk or chicken broth
2 cups chopped cooked chicken
Minced fresh parsley

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.

Nutrition Facts : Calories 502 calories, Fat 27g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 863mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein.

CREAMED CHICKEN OVER BISCUITS



Creamed Chicken Over Biscuits image

This old-fashioned recipe for homemade chicken gravy and biscuits is easy comfort food. Creamed Chicken Over Biscuits is filling and flavorful. Tarragon adds a special taste to this main dish, but this quick recipe will likely still remind you of grandma's kitchen.

Provided by Lauren Harris

Categories     Main Dish

Time 20m

Number Of Ingredients 11

4 tablespoons unsalted butter
1 small onion ((diced))
1/4 cup all purpose flour
salt
pepper
1/2 cup chicken stock
1 1/2 cups half-and-half ((or whole milk or heavy cream))
1 teaspoon dried tarragon
1/2 cup peas
1 pound chicken ((cooked and diced or shredded))
8 Homemade Country Biscuits ((or biscuits of your choice))

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.

Nutrition Facts : ServingSize 1 serving, Calories 437 kcal, Carbohydrate 38 g, Protein 12 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 220 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g

NOT GRANDMA'S CREAMED CHICKEN & BISCUITS



Not Grandma's Creamed Chicken & Biscuits image

The original recipe is from Grandma's Kitchen Treasured Family Recipes. The fat content was so high that I would never dream of serving it to my family. With the reduced fat contents that I used, I've found this to be delicious. When I don't have leftover cooked chicken, I buy a small precooked rotisserie chicken at the market.

Provided by lambchop

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 medium onion
1 1/2 teaspoons olive oil
4 cups chopped cooked chicken
1 (10 1/4 ounce) can reduced-fat cream of chicken soup
1 cup fat free sour cream
1/2 cup skim milk
1/2 cup chopped pimiento (or roasted red peppers)
1 cup shredded low-fat cheddar cheese
6 -8 refrigerated reduced-fat buttermilk biscuits (depending on size)
1/2 package of uncooked Baby Spinach (4-6 oz.) or 1/2 package frozen peas

Steps:

  • Preheat oven to 350*F.
  • Spray the bottom and sides of an 11x7-inch baking dish with cooking spray.
  • Chop the onion.
  • heat olive oil in a nonstick skillet over medium high heat and saute onion until tender.
  • Combine onion, spinach, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well.
  • spoon mixture into prepared baking dish.
  • Bake for 15 min.
  • Remove from oven.
  • Sprinkle baked layer with 3/4 cup of cheddar.
  • Arrange biscuits in a single layer over top.
  • Sprinkle with remaining cheddar.
  • Bake until biscuits are golden brown and the sauce is bubbly, about 20min.
  • or longer.

Nutrition Facts : Calories 474.2, Fat 15.6, SaturatedFat 5, Cholesterol 117.3, Sodium 1040.7, Carbohydrate 31.7, Fiber 1.7, Sugar 7.9, Protein 49.7

CREAMED CHICKEN ON BISCUITS



Creamed Chicken on Biscuits image

One of the comfort foods I enjoyed as a kid was creamed chicken on biscuits. It was relatively simple, but tasty and filling. Whenever I get a craving, I like to make a batch. Unfortunately, I can't find my mother's exact recipe, so I've tried to recreate it here.

Provided by DrBuzzetta

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1/3 cup butter
1/3 cup flour
2 cups chicken broth
2 cups heavy cream
2 carrots, chopped
1 celery, chopped
1 large yellow onion, chopped
1 teaspoon garlic salt
1 teaspoon thyme
1/2 teaspoon sage
1/4 teaspoon nutmeg
1/2 teaspoon marjoram
1/2 teaspoon white pepper
3 cups rotisserie chicken, chopped

Steps:

  • If not already shredded, shred/chop the chicken. (I typically use a rotisserie chicken to save time. You can pressure cook a whole chicken with some onions, carrots, and celery in 3-4 cups water and make homemade broth - you would discard vegetables after cooking.).
  • Sauté carrots, celery, and onion until translucent, soft, and slightly brown. Put into small bowl and set aside. Note: These are different than the vegetables you would use if you decided to make the homemade broth in step 1.
  • In a measuring cup, mix together chicken broth (I use Better Than Bouillon soup base and water) and heavy cream, and set aside.
  • In a pot, melt butter and add flour. Stir until very slightly brown.
  • Slowly whisk in the broth/cream mixture whisking until smooth after each addition.
  • Once all the liquid has been incorporated, add seasonings.
  • Mix in chicken and vegetables, and cook until thickened.
  • Serve over biscuits that have been opened up and buttered.

Nutrition Facts : Calories 424.9, Fat 40.2, SaturatedFat 24.9, Cholesterol 135.8, Sodium 389.9, Carbohydrate 12.9, Fiber 1.5, Sugar 2.5, Protein 4.7

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