Grandma Nancys Chicken And Biscuits Recipes

GRANDMA'S CREAMED CHICKEN AND BISCUITS

Steps:

• Preheat oven to 350 degrees F. Grease the bottom and sides of an 11x7-inch baking dish.
• In a skillet over medium heat, melt the butter. When the butter is hot, sauté the onion and bell pepper in butter until softened and translucent.
• In a large mixing bowl, combine the prepared onion and bell pepper mixture with the soup, sour cream, chicken, milk, mayo, and peas, placing this mixture into the prepared baking dish. **Don't top the casserole with the biscuits at this time.
• Bake the casserole, uncovered, on the center oven rack for 20 minutes, then remove from the oven and sprinkle with cheese. Arrange the biscuits in a single layer over the cheese and filling; gently brush the biscuits with a bit of melted butter. Return the casserole to the oven and bake until the biscuits are golden brown and the filling is hot and bubbly (160 degrees F.), 20-25 minutes longer.

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.

CREAMED CHICKEN AND BISCUITS

Steps:

• Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish.
• Chop onion.
• Heat butter in a small nonstick skillet over medium-high head until melted.
• Stir in onion.
• Saute until tender.
• Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
• Spoon mixture into prepared baking dish.
• Bake for 15 minutes; remove from oven.
• Sprinkle baked layer with 3/4 cup of the Cheddar.
• Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar.
• Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.
• Serve immediately.

CREAMED CHICKEN AND BISCUITS - GRANDMA'S KITCHEN RECIPE - (3.7/5)

Steps:

• 1 Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish. 2 Chop onion. 3 Heat butter in a small nonstick skillet over medium-high head until melted. 4 Stir in onion. 5 Saute until tender. 6 Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well. 7 Spoon mixture into prepared baking dish. 8 Bake for 15 minutes; remove from oven. 9 Sprinkle baked layer with 3/4 cup of the Cheddar. 10 Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar. 11 Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes. 12 Serve immediately.

CREAMED CHICKEN AND BISCUITS!

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.

GRANDMA NANCY'S CHICKEN AND BISCUITS

Steps:

• 1. Preheat the oven to 400 degrees Fahrenheit.
• 2. In a large bowl combine flour, baking powder and salt. Using a pastry blender or knife, cut butter into mixture until it resembles coarse crumbs.
• 3. Stir in the milk a little at a time until a soft dough forms. Drop the dough onto a lightly greased or parchment-lined baking sheet (you should get about 6 biscuits). Bake for 12-14 minutes, or until light golden brown. Remove from oven and transfer to a wire cooling rack.
• 4. Meanwhile, in a large saucepan, combine 2 c. broth, carrots & celery. Heat on high, just until mixture comes to a boil and vegetables start to get tender.
• 5. Add the remaining broth and chicken and bring the mixture back up to a boil. Reduce heat to low; cover and allow it to simmer for 1-1/2 to 2 hours.
• 6. Remove the chicken from the pan and place it on a plate. Use two forks to pull it apart into bite-sized pieces. Set aside momentarily.
• 7. Meanwhile, whisk the cornstarch and cold water in a small bowl until thoroughly combined. Add mixture to the hot broth and whisk continuously over medium heat for 1-2 minutes. Add the chicken back to the saucepan and stir well.
• 8. To serve, split a biscuit horizontally and place it on a serving plate. Spoon a generous amount of chicken & gravy over the biscuits. Serve with mashed potatoes if desired.