Duggars Chicken In A Biscuit Recipe 435

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DUGGAR'S CHICKEN IN A BISCUIT RECIPE - (4.3/5)



Duggar's Chicken In A Biscuit Recipe - (4.3/5) image

Provided by Susan52

Number Of Ingredients 5

2 cups of shredded mild cheddar
2 (8oz) cans of all natural canned chicken
1 (26oz) can of cream of chicken soup
1 % milk (about 1-2 cups)
3 cans of crescent rolls

Steps:

  • In large mixing bowl combine cream of chicken soup with milk, until it is gravy consistency (set aside) In a different bowl combine cheese and shredded chicken. (Break up chicken with fork or fingers until finely shredded) Lightly spray pan with nonstick spray Pour small amount of gravy in bottom of 9X13 baking dish. (Just enough gravy for biscuits not to stick to bottom) Spray counter-top with no-stick spray and thoroughly wash hands Now one by one separate crescent rolls and flatten with fingers until thin but with no holes Fill crescent with chicken and cheese mixture (palm full of mix) and wrap tightly in crescent roll Continue until pan is full or you are out of chicken and cheese mixture Finally pour remained gravy over top and bake for 40-45 mins at 350 degrees Crescent rolls will bubble and some will brown on top if not thoroughly covered with gravy

BEST CHICKEN 'N' BISCUITS



Best Chicken 'n' Biscuits image

Quick and comforting, this delicious chicken and biscuits recipe is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It's guaranteed to warm your family to their toes! -Judith Whitford, East Aurora, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 individually frozen biscuits
1 can (49-1/2 ounces) chicken broth, divided
1-1/2 pounds boneless skinless chicken breasts, cubed
5 medium carrots, coarsely chopped
2 celery ribs, chopped
1/2 cup chopped onion
1/2 cup frozen corn
3 teaspoons dried basil
1/4 teaspoon pepper
1 cup all-purpose flour
3/4 teaspoon browning sauce, optional

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.

Nutrition Facts : Calories 460 calories, Fat 14g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1353mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 4g fiber), Protein 33g protein.

CHEF JOHN'S REVISED CHICKEN & BISCUITS RECIPE - (4.3/5)



Chef John's Revised Chicken & Biscuits Recipe - (4.3/5) image

Provided by Babycatgrandma

Number Of Ingredients 30

INGREDIENTS:
Stock: about 2 quarts
1 (2 3/4 - 3 lb) whole chicken, rinsed
Water to cover (too much will result in a watered down stock)
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Stew:
1/4 cup olive oil
2 Tbsp butter
3 carrots, cut into 1/2-inch pieces
3 ribs celery, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
6 or more mushrooms, quartered
1/2 teaspoons salt
1/2 teaspoon cayenne pepper (start with 1/4 and taste for heat)
1 teaspoon ground black pepper
1 teaspoon paprika
1 tsp dried rosemary
1/2 c all-purpose flour
1/2 c milk
4 sprigs fresh thyme
Stewed chicken from above (about 4 cups)
1 cup frozen peas
1 (10 ounce) can refrigerated biscuit dough

Steps:

  • DIRECTIONS: 1. Place chicken in large (9-quart) stock pot, pour in water, and drop in veggies & seasonings. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour or until chicken is done. 2. Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside. 3. In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, cayenne pepper, black pepper, thyme, rosemary and paprika. Mix in flour, stirring to coat vegetables with flour, about 3 minutes. Add half of reserved stock (1 quart) and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes. 4. Preheat oven to 400 degrees F (200 degrees C). 5. Stir milk into the sauce, and gently mix in the reserved chicken meat, Bring stew back to a simmer, and cook for 10 more minutes. Add frozen peas. Pop open the can of biscuits, separate, and place biscuits on top of stew. 6. Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Be sure to place on rack just below center and watch carefully. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through. Private Recipe from Karen Brown Printed from Allrecipes.com 2/10/2013

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