Creamy Chicken Over Biscuits Scratch Recipes

CREAMED CHICKEN 'N' BISCUITS

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.

CREAM OF CHICKEN AND BISCUITS

Steps:

• Place chicken breasts in a saucepan with enough water to cover; bring to boil and cook chicken until until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a cutting board to cool; cut into chunks.
• Stir cream of chicken soup, milk, cornstarch, and garlic powder together in a pot over medium heat; season with salt and pepper. Stir chicken chunks into soup mixture; cook, stirring occasionally, until hot and the soup thickens, about 30 minutes.
• Divide biscuit pieces among 6 bowls. Ladle chicken and sauce over biscuits to serve.

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.

~ CREAMY CHICKEN OVER BISCUITS ~ SCRATCH

Steps:

• 1. Cook your veggies, keep warm. In a Dutch oven or large skillet, over medium heat, add bacon grease. Add onion, celery and stir. Cook until translucent. Sprinkle in flour and stir until smooth and bubbly. Add more fat if needed. Using a large skillet, heat the bacon grease. Stir in the flour and whisk until the mixture is smooth. Cook for about one minute and let it get bubbly. Slowly whisk in the milk. Once the milk is added, turn the heat down and cook for 5 minutes or until thickened. Stir in the butter and add more salt now if needed Stir in the chicken, butter and veggies. Heat through...serve over hot biscuits.

CREAMED CHICKEN AND BISCUITS RECIPE

Steps:

• Melt butter in a large saucepan or dutch oven over a low heat. Whisk in the flour, salt and pepper; blend until smooth.
• Slowly whisk in the broth, half & half, and soup. Add the food coloring a few drops at a time to obtain a light yellow color. Cook over a medium heat, stirring frequently until mixture begins to thicken.
• Stir in the chicken, reduce heat to low and simmer for 10 minutes or until desired consistency. Stir frequently while mixture is cooking. Remove from heat.
• Mixture will continue to thicken as it cools. Add additional salt and pepper to taste if needed.
• Serve warm with biscuit, mashed potatoes and a green vegetable.
• If mixture becomes too thick, may be thinned with additional chicken broth or milk.
• If mixture becomes too thin, may add additional can of soup.

CREAMY CHICKEN OVER BISCUITS RECIPE

Steps:

• In a medium saucepan, melt butter. Stir in flour until smooth. Gradually whisk in milk. Season with salt and pepper. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in the chicken; heat through. Serve over biscuits. Note: Leftover turkey can be used in place of chicken in this recipes.

CREAMED CHICKEN FOR BISCUITS

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.

CREAMED CHICKEN AND BISCUITS

Steps:

• Heat butter in a small nonstick skillet. Add onion and cook for 3 minutes to soften.
• Transfer onion to a large bowl. Add soup, sour cream, and milk and stir well.
• Stir in chicken, peas and black pepper.
• Preheat oven to 350 degrees and grease a 7x11-inch baking dish.
• Transfer chicken mixture to baking dish. Place in oven for 10 minutes.
• Remove from oven. Sprinkle with 3/4 cup cheese. Arrange biscuits on top and sprinkle with remaining cheese.
• Bake for 20 to 25 minutes or until biscuits are golden brown.

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.

HOMESTYLE CHICKEN AND BISCUITS

Steps:

• Preheat oven to 450 F degrees. Melt butter in 4 qt braising pan or 12" oven safe skillet over MED-HIGH heat. Add carrots and shallot. Cook until the shallot is softened, 2-3 minutes, stirring occasionally.
• Sprinkle the flour, rosemary, oregano, basil, thyme, marjoram, sage, salt and pepper over the vegetables and stir to coat completely. Cook for 1 minute to cook out the floury taste.
• Add the chicken stock, chicken pieces, milk and peas to the pan. Bring to a boil, then reduce heat to simmer. Cover the pan and cook 5 minutes.
• While chicken mixture is simmering, add 2 Tbsp of the butter to a large microwave safe mixing bowl. Microwave 30 seconds, or until the butter is melted. Add flour, baking powder, sugar, garlic powder, and 1/2 tsp kosher salt. Stir until combined. Pour in the milk and stir until the flour is all wet; do not overmix. Fold in the cheese
• Uncover the pot and drop heaping spoonfuls of biscuits on top of the chicken stew. Transfer to the oven and bake 10-12 minutes, until golden brown.
• Melt remaining 2 Tbsp butter in a small bowl. Add the remaining 1/4 tsp kosher salt and dried parsley. Stir with a pastry brush. Remove pan from oven and brush the biscuits with the melted butter mixture.

CHICKEN AND BISCUITS FROM SCRATCH

Steps:

• Preheat your oven to 375°F.
• Chop the celery and the onion into small pieces.
• Cut the bacon into 1/2" wide strips, like you are making bacon bits.
• Brown bacon and remove from pan and place on paper towel.
• Take 2 tablespoons of bacon grease and put into a sauce pan. Make sure that the sauce pan is at least 3 quarts.
• On medium heat cook the celery and onion until the onion is translucent, roughly 10 minutes.
• Add the 1/3 Cup of flour to the celery and onion and mix together.
• Add the chicken stock and stir. Let the mixture get close to boiling.
• Add the sour cream, bacon, and chicken pieces and stir while letting it heat.
• Turn the heat down, and begin to make the biscuits.
• In a large bowl mix together the flour, salt, sugar, and baking soda.
• Add the shortening, and use a pastry cutter to make the mixture into fine crumbs.
• Add the milk and use a fork to mash the mixture together. Knead the dough a few times and make into a ball.
• Roll the dough with a rolling pin into a 1/4" thick sheet. Cut out the biscuits.
• Pour the soup into a 9x13-inch casserole dish and place the cut out biscuits on top.
• Cook in the oven for 22-24 minutes. Just make sure that the top of the biscuits are golden brown.

CREAMY CHICKEN OVER BISCUITS - CASS'S

Steps:

• 1. Preheat oven to 350 degree F. Spray a 2 quart casserole or baking pan with cooking spray.
• 2. In a skillet saute the chicken, garlic powder,salt and pepper in a small amount of oil. Until no longer pink. I used rotisserie so skipped this part. I just seasoned the chicken.
• 3. In a medium bowl; mix the chicken, soup, onion flakes, peas, sour cream, mushrooms,poultry seasoning and parsley.
• 4. Spread the chicken mixture into casserole dish evenly.
• 5. Sprinkle with cheese ( use whatever kind you want) or none at all.
• 6. In a small bowl, mix the ritz crumbs with the melted butter. Spread evenly on top of cheese.
• 7. Bake for 35 - 40 minutes till crumbs begin to brown and casserole begins bubbling. Remove from oven and bake your biscuits. Serve chicken mixture over biscuits. I have also served over rice or noodles. Yummy!