Savory Chicken Biscuit 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

SAVORY CHICKEN BISCUIT CASSEROLE



Savory Chicken Biscuit Casserole image

Discover one of the ultimate comfort foods with our Savory Chicken Biscuit Casserole. This chicken biscuit casserole is full of cheesy chicken and veggies.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 9

1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/2 tsp. dried thyme leaves
1/4 tsp. ground sage
1 cup all-purpose baking mix
3 Tbsp. milk

Steps:

  • Heat oven to 375ºF.
  • Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables, cheese, thyme and sage.
  • Mix baking mix, remaining sour cream and milk just until mixture forms soft dough; spoon into 6 mounds over chicken mixture.
  • Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 85 mg, Sodium 780 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 6 g, Protein 23 g

HOMESTYLE CHICKEN AND BISCUITS



Homestyle Chicken and Biscuits image

Pressed for time? This delectable casserole has everything you're looking for, chicken, veggies, biscuits, and a cheesy creamy sauce, ready to serve in just 45 minutes!

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 package (7.5 ounces) refrigerated biscuits (10 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.

SAVORY CHICKEN & BISCUITS



Savory Chicken & Biscuits image

Make and share this Savory Chicken & Biscuits recipe from Food.com.

Provided by RecipeNut

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil or 2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts (about 2 cups) or 1 lb boneless skinless chicken thighs, cut into 1-inch pieces (about 2 cups)
1 medium onion, chopped
1 cup thinly sliced carrot
1 cup thinly sliced celery
1 envelope Lipton Recipe Secrets savory herb with garlic soup mix
1 cup milk
1 package refrigerated buttermilk biscuit (10 ounces)

Steps:

  • Also terrific with LIPTON* RECIPE SECRETS® Golden Onion Soup Mix.
  • Preheat oven to 400F degrees.
  • In 12-inch skillet, heat oil over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until almost done.
  • Stir in onion, carrots and celery; cook, stirring occasionally, 3 minutes.
  • Stir in savory herb with garlic soup mix blended with milk.
  • Bring to the boiling point over medium-high heat, stirring occasionally; cook 1 minute.
  • Turn into lightly greased 2-quart casserole; arrange biscuits on top of chicken mixture with edges touching.
  • Bake 10 minutes or until biscuits are golden brown.

CHICKEN & BISCUITS BAKE RECIPE BY TASTY



Chicken & Biscuits Bake Recipe by Tasty image

Here's what you need: butter, onion, flour, chicken broth, salt, pepper, heavy cream, frozen mixed vegetable, rotisserie chicken, biscuit dough

Provided by Scott Loitsch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2 ½ cups frozen mixed vegetable
1 rotisserie chicken, shredded
2 tubes biscuit dough, 8 biscuits each

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!

Nutrition Facts : Calories 1287 calories, Carbohydrate 116 grams, Fat 81 grams, Fiber 4 grams, Protein 26 grams, Sugar 22 grams

SAVORY SOUTHERN CHICKEN AND BISCUITS



Savory Southern Chicken and Biscuits image

Chicken & Biscuits is a traditional southern comfort food. From the Southern Cooking cookbook. For my Chef #491835.

Provided by Kats Mom

Categories     One Dish Meal

Time 55m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 medium potato, cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch pieces
8 ounces fresh mushrooms, quartered
1 cup fresh baby carrots
1 cup celery, chopped
1 (14 1/2 ounce) can chicken broth
3 garlic cloves, minced
1 teaspoon dried rosemary leaves
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons cornstarch
1/2 cup cold water
1 cup frozen peas, thawed
1 (4 ounce) jar pimientos, sliced & drained
19 3/4 ounces bob evans frozen buttermilk biscuits

Steps:

  • Preheat oven to 375°F.
  • Combine chicken, potato, onion, mushrooms, carrots, celery, broth, garlic, rosemary, salt and pepper in large saucepan.
  • Bring to a boil over high heat.
  • Reduce heat to low and simmer, uncovered, 5 minutes.
  • Stir in cornstarch mixture; cook 2 minutes.
  • Stir in peas and pimientos; return to a boil.
  • Transfer chicken mixture to 2-quart casserole dish; arrange frozen biscuits on top.
  • Bake 30 to 35 minutes or until biscuits are golden brown.
  • Refrigerate leftovers.

SILVER'S SAVORY CHICKEN AND BROCCOLI CASSEROLE



Silver's Savory Chicken and Broccoli Casserole image

This is an easy to make recipe that is great for potlucks, church gatherings, holidays, or outside gatherings. It is also a non-hassle recipe for you working folks, single folks, or even for kids to make! You can even make it ahead of time by preparing the casserole and then freezing it - for up to 3months! My family loves this casserole and we change things around in it, by adding or taking out different things. Have fun with it, and I would love to hear comments on what worked for you and what changes you made! Serve with dinner rolls or French bread and a salad!

Provided by SILVER SHADOWWOLF

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 11

6 ounces egg noodles
3 tablespoons butter
1 yellow onion, chopped
¼ cup all-purpose flour
1 ½ cups chicken broth
¾ cup milk
salt and pepper to taste
5 cups cooked, shredded chicken breast meat
1 (10 ounce) package chopped frozen broccoli, thawed
1 cup shredded Cheddar cheese
1 cup shredded provolone cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain. Preheat oven to 400 degrees F (200 degrees C.) Grease a 9x13 inch casserole dish.
  • Melt butter in a large saucepan over medium heat. Saute onion until tender, about 3 minutes. Mix in flour. Gradually stir in chicken broth. Slowly stir in milk, and cook, stirring, until sauce begins to thicken. Season with salt and pepper.
  • Place cooked noodles in the bottom of casserole dish. Arrange cooked chicken in an even layer over noodles. Place broccoli over the chicken. Pour sauce evenly over the broccoli. Combine cheeses, and sprinkle half over the casserole.
  • Bake in preheated oven for 20 minutes, or until the cheese melts. Remove from oven, and sprinkle with remaining cheese. Allow to set for 5 minutes, until cheese melts.

Nutrition Facts : Calories 580.1 calories, Carbohydrate 30.1 g, Cholesterol 163.7 mg, Fat 28.6 g, Fiber 2.8 g, Protein 49.4 g, SaturatedFat 14.6 g, Sodium 453.5 mg, Sugar 3.6 g

CHICKEN & CHEDDAR BISCUIT CASSEROLE



Chicken & Cheddar Biscuit Casserole image

I always get rave reviews when I bring this casserole to my son's Cub Scouts meetings. It's the perfect comfort meal after a long day. -Sarah Phillips, East Lansing, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

1/3 cup butter, cubed
1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
2 garlic cloves, minced
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups chicken broth or stock
5 cups cubed cooked chicken
3 cups biscuit/baking mix
3/4 cup 2% milk
1 cup shredded cheddar cheese
1 cup roasted sweet red peppers, drained and chopped

Steps:

  • Preheat oven to 425°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onion, celery and carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 1 minute longer. Stir in flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir over medium heat 4-6 minutes or until thickened. Add chicken., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll dough into a 12x8-in. rectangle. Sprinkle with cheese and peppers. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 1-in.-thick slices. Place slices on top of hot chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole, covered, 40 minutes or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 357 calories, Fat 16g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 1081mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

EASY SOUR CREAM & CHICKEN BISCUIT CASSEROLE



Easy Sour Cream & Chicken Biscuit Casserole image

Sometimes chicken is better the second time around! Condensed soup and sour cream make a great sauce for leftover chicken in this biscuit-topped casserole.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 7

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup all-purpose baking mix
3 Tbsp. fat-free milk

Steps:

  • Heat oven to 375ºF.
  • Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
  • Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.
  • Spoon into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.

Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 7 g, Protein 24 g

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2019-08-21 Heat oven to 375° F. In a medium saucepan, melt butter. Stir in flour, bring to a bubble; cook and stir for one minutes. Add milk and chicken broth to flour mixture, whisking constantly. Bring to boil, stirring every few minutes. Once gravy reaches a boil, cook and stir for one minute. Off heat, stir in salt, pepper, and chicken.
From thefrugalgirl.com


BISCUIT CHICKEN POT PIE (EASY CASSEROLE DINNER!) - BAKE IT WITH LOVE
2021-04-21 Grease a 2-quart baking dish and preheat your oven to 400ºF (205ºC). Spoon the chicken pot pie filling into the casserole dish and place the biscuits on top. Brush the biscuits with an egg wash. Bake for 12 to 15 minutes, or until the biscuits look golden brown and you see the pie filling bubbling at the edges.
From bakeitwithlove.com


24 BISCUIT-TOPPED CASSEROLES WE LOVE - TASTE OF HOME
2019-07-30 With this fun casserole, we can still enjoy the flavors that they love in a flash. The bun-like top crust is made with biscuit mix, sprinkled with sesame seeds and baked until golden. —Trish Bloom, Ray, Michigan. Go to Recipe. 5 / 24.
From tasteofhome.com


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