ONE DISH CHICKEN & BISCUIT BAKE
I made this up one day when I had a lot of leftover chicken and didn't want to just waste it. It is one of my families favorite dinners and we have it often. You can use either Cream of Mushroom or Cream of Chicken soup. I also sometimes add a small jar of sliced mushrooms.
Provided by looneytunesfan
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over to 325*.
- Place cooked chicken in 9x13 baking pan.
- Combine the soup and water (and sliced mushrooms if desired). Mix well and pour over chicken.
- Place uncooked biscuits over chicken mixture. Sprinkle with pepper.
- Bake for 15-20 minutes or until biscuits are lightly brown.
Nutrition Facts : Calories 510.2, Fat 24.1, SaturatedFat 6.1, Cholesterol 70.7, Sodium 1699.8, Carbohydrate 41.4, Fiber 0.6, Sugar 7.5, Protein 30.6
PAMPERED CHEF CHICKEN 'N BISCUIT BAKE
I got this recipe from the consultant that hosted my party. She said she and her family loved it, so mine would too. She was right!
Provided by Angel91805
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine soup, milk and garlic in bowl with whisk. Add chicken and vegetables. Chop onion and celery and add to soup mixture.
- Separate each package of biscuits into 10 pieces. Cut each biscuit into quarters and add to soup mixture. Stir gently.
- Pour into deep dish baker (9x9 pan would work here!). Sprinkle with cheese.
- Bake 25-30 minutes or until lightly browned and biscuits are cooked through. Let stand 5 minutes before serving.
Nutrition Facts : Calories 448.4, Fat 22.6, SaturatedFat 8.6, Cholesterol 48.9, Sodium 1209.2, Carbohydrate 40.6, Fiber 1.9, Sugar 1.6, Protein 21.2
PAMPERED CHEF CHICKEN AND BROCCOLI BRAID
I have loved this recipe since I first saw a demonstration of making it and then had the pleasure of tasting it at a Pampered Chef party years ago.
Provided by Modaba
Categories Brunch
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Directions:.
- Preheat oven to 375°F Chop chicken and broccoli using food chopper; place in 2 quart batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Nutrition Facts : Calories 293.2, Fat 13.2, SaturatedFat 4.2, Cholesterol 58.7, Sodium 450.6, Carbohydrate 28.1, Fiber 2.2, Sugar 3.3, Protein 15.2
CHICKEN & BISCUITS BAKE RECIPE BY TASTY
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
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
BEST CHICKEN 'N' BISCUITS
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
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.
CREAMY CHICKEN AND BISCUIT BAKE
If you've been looking for a different taste option for a chicken pot-pie type of meal, here's the recipe! This recipe comes from my Grandmother, who has been taking this one to potlucks and reunions ongoing! Always a crowd-pleaser.
Provided by Fauve
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Spray bottom and sides of 11x9" baking dish with Pam.
- Heat butter in a skillet till melted, Saute chopped onion till tender.
- Combine onion, chicken, soup, sour cream, milk and pimento 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 shredded cheese.
- Arrange biscuits in single layer on top.
- Sprinkle biscuits with remaining cheddar.
- Bake until biscuits turn golden brown and the sauce is bubbly (about 20 minutes longer).
- Serve immediately.
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