Easy Sour Cream Chicken Biscuit Casserole Recipes

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EASY CREAMY SOUR CREAM CHICKEN CASSEROLE



Easy Creamy Sour Cream Chicken Casserole image

This is one of the first recipes I really "mastered" when I was learning how to cook. My husband got to enjoy this recipe at least twice a month because it was one of the few dishes I knew how to make. Now, that I'm a much better cook, we still have this delicious dinner on our menu at least monthly. It is so easy to put together and very good. If you like your casserole's creamy, then this is one you've gotta try! I hope you enjoy it as much as we do!

Provided by Dine Dish

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts, boiled and cubed
1 cup sour cream
1 (10 3/4 ounce) can cream of chicken soup (mushroom can be substituted)
25 Ritz crackers
1/2 cup butter, melted
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Boil chicken breast until tender; drain and cube.
  • Spread evenly over the bottom of a square casserole dish.
  • Salt and pepper to taste.
  • Mix sour cream and chicken soup in a separate bowl.
  • Spread the sour cream and soup mixture over the chicken in the casserole dish.
  • Crush the Ritz crackers and spread over top of the casserole.
  • Spoon melted butter on top over all.
  • Bake in a 350°F oven until top is golden brown, approximately 20-30 minutes.

Nutrition Facts : Calories 619, Fat 46.6, SaturatedFat 24.3, Cholesterol 172.5, Sodium 1102.2, Carbohydrate 20.2, Fiber 0.5, Sugar 4.1, Protein 29.8

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.

FAST AND EASY CHICKEN AND BISCUIT CASSEROLE



Fast and Easy Chicken and Biscuit Casserole image

Our shortcut chicken and biscuit casserole is super easy to make with cooked chicken, vegetables, and refrigerated biscuits.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 47m

Yield 6

Number Of Ingredients 9

2 cups chicken (cooked, cubed)
1 (10 3/4-ounces) can condensed cream of chicken soup
1 cup green beans (drained if canned, thawed and drained if frozen)
1 (2- to 4-ounce) can mushrooms (drained)
1 cup American cheese (shredded, or mild cheddar)
1/2 cup mayonnaise
1 (12-ounce) tube refrigerated biscuits
2 tablespoons margarine (or butter, melted)
1/4 cup bread crumbs (fine dry seasoned or herb-seasoned crushed stuffing crumbs)

Steps:

  • Gather the ingredients.
  • Heat the oven to 375 F. Lightly butter a 2-quart baking dish.
  • In a medium saucepan, combine the cubed cooked chicken, condensed soup, green beans, mushrooms, cheese, and mayonnaise. Heat until hot and bubbling.
  • Pour the chicken mixture into the prepared 2-quart baking dish.
  • Separate the biscuits and arrange them over the hot chicken mixture.
  • Brush the biscuits with the melted margarine or butter and then sprinkle some of the seasoned breadcrumbs over each biscuit.
  • Bake in the heated oven for about 30 minutes, or until the biscuits are golden brown.

Nutrition Facts : Calories 659 kcal, Carbohydrate 39 g, Cholesterol 95 mg, Fiber 3 g, Protein 25 g, SaturatedFat 15 g, Sodium 1507 mg, Sugar 5 g, Fat 45 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

CHICKEN AND BISCUIT CASSEROLE RECIPE - (4/5)



Chicken and Biscuit Casserole Recipe - (4/5) image

Provided by á-20635

Number Of Ingredients 7

1 can condensed cream of chicken soup
1/2 cup sour cream
1/2 stick butter, melted
2 cups cooked chicken, cut into bite-size pieces
1 cup mild cheddar cheese, shredded
3 tablespoons milk.
1 package Pillsbury refrigerated biscuits

Steps:

  • Preheat oven to 375°F. In a medium bowl, stir to mix the soup, sour cream, butter, chicken, cheese and milk. Pour the mixture into a 9 x 13" pan. Top with the biscuits. Bake 35 minutes or until the biscuit topping is browned.

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

CHICKEN, RICE, AND BISCUIT CASSEROLE



Chicken, Rice, and Biscuit Casserole image

If you love rice, cream of chicken soup, and biscuits, this is the meal for you. I remember when I was younger and my mother had made something similar to this in a kit. I decided to try to remake it without a kit to how I remember it. It's perfect for those cool rainy days.

Provided by Kristi Brown

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 5

Number Of Ingredients 8

2 cups water
1 cup rice
4 skinless, boneless chicken breast halves, cut into bite-size pieces
1 pinch salt and freshly ground black pepper to taste
1 (26 ounce) can cream of chicken soup
1 cup milk
1 cup shredded Mexican blend cheese
1 (10 ounce) can refrigerated flaky-style biscuit dough, separated

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour just enough water into a large skillet to cover the bottom in a shallow layer; add chicken pieces in a single layer. Season chicken with salt and pepper. Turn heat to medium-high and cook chicken, adding water as needed to keep pan wet, until no longer pink in the center and the juices run clear, 7 to 10 minutes; drain liquid.
  • Stir cooked rice, cooked chicken, cream of chicken soup, milk, and Mexican blend cheese together in a casserole dish. Smooth the top of the mixture with the back of a spoon. Arrange biscuit dough over the bottom layer, breaking dough pieces as needed to get maximum coverage and to avoid overlap.
  • Bake in preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.

Nutrition Facts : Calories 679.8 calories, Carbohydrate 67.5 g, Cholesterol 95.8 mg, Fat 28.2 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 11.7 g, Sodium 1831.7 mg, Sugar 7.3 g

SOUR CREAM BISCUITS



Sour Cream Biscuits image

Hot and delicious, Butter Sour Cream Biscuits are just like Grandma made. Easy enough to make that even the kids can help and they will love biting into a biscuit they made

Provided by Devour Dinner

Categories     Bread     Side Dish

Number Of Ingredients 10

4 Cups Bisquick
1 Cup Sprite
1 Cup Sour Cream (We prefer Daisy Sour Cream)
1/2 Cup Butter (Melted)
4 Cup Flour
1 tsp Salt
6 tsp Baking Powder
1 Cup Sour Cream
1 Cup Sprite or 7-Up
1/2 Cup Butter

Steps:

  • Preheat Oven to 425 degrees.
  • Cut butter into 6-8 slices and place in a glass 9×13 baking dish. Melt Butter in Microwave for 30-60 seconds. Set pan aside.
  • In a large mixing bowl measure out 4 cups Bisquick Mix
  • Add 1 cup Sour Cream. I find it easiest to measure out the sour cream and then dollop small spoonfuls into the Bisquick. This helps with evenly distributing the sour cream.
  • Add 1 cup Lemon Lime Soda. I prefer Sprite because of the flavor but choose what you wish.
  • With a large spoon, sitr the mixture. Stir until all ingredients are combined. Dough will be very sticky and might seem clumpy too. It's PERFECT.
  • Sprinkle about 1/4 cup flour on clean surface and place dough on top.
  • Using your hands and fingers "Pat" out the dough. Some extra flour on top will help if the dough is too sticky. Pat dough to 1 inch thick
  • Use a Circle Cutter and cut out biscuits. You can also use a knife and cut into squares. They all taste the same.
  • Place biscuits into 9×13 pan with melted butter. I typically can get 15-18 biscuits depending on size.
  • Bake at 425 for 12-15 minutes

Nutrition Facts : Calories 379 kcal, Carbohydrate 37 g, Protein 5 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 41 mg, Sodium 794 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

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