Best Cheesy Chicken And Biscuit Bake Recipes

CHEESY CHICKEN AND BISCUIT BAKE

Cheesy Chicken and Biscuit Bake image

Your whole family will love this easy, extra-cheesy baked chicken dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 6

Ingredients

2 1/3 cups hot water
3/4 cup milk
1 package Chicken Helper™ Oven Favorites® homestyle chicken & biscuit bake
1 cup shredded Cheddar cheese (4 ounces)
1 pound boneless skinless chicken breasts, (about 4), cut into 1-inch (or smaller) chunks
3/4 cup milk

Steps:

Heat oven to 425°F for any type 13x9-inch pan. For easy cleanup, spray bottom and sides of pan with cooking spray.
Stir hot water, 3/4 cup milk, Creamy Sauce, uncooked Potatoes, Sauce Mix and cheese in pan. Add chicken.
Stir 3/4 cup milk and the Topping mix in 2-cup measuring cup or medium bowl just until moistened (batter will be thin and lumpy). Pour slowly and evenly over chicken and potatoes (most of batter will sink into liquid).
Bake uncovered 35 to 40 minutes for glass, dark or nonstick pan, 43 to 48 minutes for shiny metal pan, or until top is light golden brown.

Nutrition Facts : Calories 385, Carbohydrate 35 g, Cholesterol 95 mg, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 960 mg

CHEESY CHICKEN AND BISCUIT BAKE

Cheesy Chicken and Biscuit Bake image

An excellent way to use leftover chicken in a creative way! This recipe is easy, quick and tasty! You can reduce the calories and fat by using reduced fat or fat free cream of mushroom or cream of chicken soup,skim milk, reduced fat cheese and only white meat rather than white and dark.

Provided by Kitcharen

Categories Chicken

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cooked chicken, diced
1/2 cup carrot, diced very thin
1/2 cup celery, diced thin
1/2 cup onion, diced small
2 (10 3/4 ounce) cans cream of mushroom soup, condensed
2 cups cheddar cheese, shredded
3 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons vegetable oil
1 1/2 cups milk

Steps:

Preheat the oven to 400 degrees F.
Spray a 9x11 cake pan with non-stick cooking spray, lightly.
In a small mixing bowl, combine meat, soup and vegetables.
Spread mixture evenly in the pan.
Top with shredded cheese.
In another mixing bowl, combine the flour, baking powder and salt. Mix well or sift together.
Add milk and oil.
Mix well with a fork until all dry ingredients are moist.
Drop biscuit dough by spoonfuls over the soup mixture. Don't worry of the dough balls don't touch - they swell when cooking.
Bake 15-20 minutes or until tops of biscuits are starting to brown and visible soup is bubbling nicely.
Remove from oven and let sit 10 minutes before serving.