Best Chicken And Biscuits Recipes

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EASY CHICKEN AND DUMPLINGS WITH BISCUITS



Easy Chicken and Dumplings with Biscuits image

Delicious and easy chicken and dumplings with biscuits recipe for chilly winter nights or when your whole house has a cold.

Provided by Ed Herro

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h15m

Yield 8

Number Of Ingredients 20

2 tablespoons olive oil, or more as needed
1 cup chopped celery
1 cup chopped carrots
1 large onion, chopped
1 green bell pepper, chopped
3 cloves garlic, finely chopped
½ stick butter
2 teaspoons salt, or to taste
2 teaspoons ground black pepper, or to taste
4 medium Yukon Gold potatoes, cubed
¼ cup all-purpose flour
1 quart water
1 (10.5 ounce) can cream of chicken soup
¼ cup lemon juice, or to taste
3 cubes chicken bouillon
1 ½ tablespoons poultry seasoning
1 teaspoon ground cayenne pepper
1 bay leaf
1 ½ pounds cooked chicken breast, chopped
1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)

Steps:

  • Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
  • Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
  • Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
  • Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
  • Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

Nutrition Facts : Calories 548.2 calories, Carbohydrate 48.2 g, Cholesterol 82.9 mg, Fat 25.8 g, Fiber 3.1 g, Protein 30.8 g, SaturatedFat 8.6 g, Sodium 1954.3 mg, Sugar 6.9 g

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.

CHICKEN AND BISCUITS



Chicken and Biscuits image

"This comforting casserole has a colorful medley of vegetables and chunky chicken topped with golden homemade biscuits," explains Marilyn Minnick of Hillsboro, Indiana.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 19

1 medium onion, chopped
2 teaspoons canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2-1/2 cups fat-free milk
1 tablespoon Worcestershire sauce
1 package (16 ounces) frozen mixed vegetables
2 cups cubed cooked chicken
2 tablespoons grated Parmesan cheese
BISCUITS:
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup fat-free milk
3 tablespoons canola oil
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, saute onion in oil until tender. Stir in the flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, chicken and cheese; reduce heat to low. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil and parsley; stir into dry ingredients just until combined. , Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. , Bake, uncovered, at 375° for 30-40 minutes or until biscuits are lightly browned.

Nutrition Facts :

CREAMED CHICKEN AND BISCUITS!



Creamed Chicken and Biscuits! image

I found this old recipe in my granny's house. I made it for my boyfriend, and he loves it! So now every Sunday is chicken and biscuits night!

Provided by Miranda Steward

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 55m

Yield 6

Number Of Ingredients 9

1 ½ teaspoons butter
½ large onion, chopped
4 cups chopped cooked chicken
1 (10.75 ounce) can cream of chicken soup
1 cup sour cream
½ cup milk
½ cup chopped pimento
1 cup shredded mild Cheddar cheese, divided
6 frozen biscuits, thawed

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.

Nutrition Facts : Calories 654.3 calories, Carbohydrate 42.5 g, Cholesterol 115 mg, Fat 35.5 g, Fiber 1.5 g, Protein 39.4 g, SaturatedFat 15.2 g, Sodium 1376.1 mg, Sugar 5.3 g

HOMESTYLE CHICKEN AND BISCUITS



Homestyle Chicken and Biscuits image

Pressed for time? This delectable casserole has everything you're looking for, chicken, veggies, biscuits, and a cheesy creamy sauce, ready to serve in just 45 minutes!

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 package (7.5 ounces) refrigerated biscuits (10 biscuits)

Steps:

  • Heat the oven to 400 degrees F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
  • Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
  • Bake for 15 minutes or until the biscuits are golden brown.

OLD TIME CHICKEN AND BISCUITS



Old Time Chicken and Biscuits image

Homey and old-fashioned, this comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour. This is a modernized version of the recipe that was home cookin' to my Texas family.

Provided by Annacia

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups self-rising flour
3/8 cup cold unsalted butter, cut into 1/2-inch pieces
1 cup whole milk
all-purpose flour, for dusting
1 medium onion, finely chopped
1 1/2 carrots, finely chopped
1 1/2 celery ribs, finely chopped
1/4 teaspoon salt
3/4 teaspoon black pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/2 teaspoon chopped fresh thyme
1/2 cup half-and-half
3 cups chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken)
1/2 teaspoon fresh lemon juice

Steps:

  • Make Biscuits:.
  • Put oven rack in middle position and preheat oven to 450°F.
  • Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
  • Turn dough out onto a floured surface and gently knead 7 or 8 times, (Do not overwork, or biscuits will be tough).
  • Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares.
  • Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes.
  • Cool to warm on baking sheet on a rack.
  • Make Chicken In Gravy While Biscuits Bake:.
  • Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute.
  • Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
  • Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes.
  • Stir in lemon juice.
  • To Serve:.
  • Halve biscuits and put each bottom half in a shallow bowl.
  • Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.

Nutrition Facts : Calories 504.1, Fat 26.5, SaturatedFat 14.6, Cholesterol 109.8, Sodium 745.7, Carbohydrate 40.2, Fiber 2.1, Sugar 4, Protein 25.8

CHICKEN FRIED STEAKS AND CREAMED PAN GRAVY WITH BISCUITS



Chicken Fried Steaks and Creamed Pan Gravy with Biscuits image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 13

1 1 /2 pounds (1/2-inch thick) round steak
1 cup plus 2 tablespoons flour
1/3 cup cornmeal, eyeball it
1 teaspoon sweet paprika
1 teaspoon salt, 1/3 palm full
1/2 teaspoon ground pepper, eyeball it
2 eggs beaten
2 tablespoons water, 2 splashes
4 tablespoons vegetable oil
1 1/4 cups beef broth or stock
1/4 cup half-and-half or cream, 2 turns of the pan
1 package bake-off biscuits, prepared according to package directions
Waxed paper

Steps:

  • Preheat large, heavy skillet over medium high heat.
  • Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish.
  • Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal.
  • Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat.
  • Serve steaks and warm biscuits with gravy on top.

CHICKEN AND DUMPLINGS WITH CAN BISCUITS



Chicken and Dumplings With Can Biscuits image

Make and share this Chicken and Dumplings With Can Biscuits recipe from Food.com.

Provided by mybass02

Categories     Chicken Breast

Time 2h

Yield 20 cups, 4-6 serving(s)

Number Of Ingredients 9

1 whole chicken
2 (16 ounce) cans refrigerated buttermilk biscuits
1 (10 1/2 ounce) can cream of chicken soup, soups
1 (10 1/2 ounce) can cream of celery soup, soups
4 tablespoons butter
1 tablespoon onion flakes or 1 tablespoon fresh onion
1 teaspoon dried celery flakes
2 chicken bouillon cubes
1 bay leaf

Steps:

  • Put Chicken in pot cover with water. add salt,pepper,onion,celery flakes and bullion cubes. Remove bay leaf and chicken. debone chicken dice and put back in pot. Add both can of soups and butter. Roll biscuits out and cut with a pizza cutter. Cut them all at once before putting bake in pot. Bring pot to a boil add biscuits. Don't stir the pot pock them down with a spoon. Cover and cook for about 45 min on med to low. shacking the pot around in a circle to mix them around. uncover about ever 10 min to poke down dumplings. Once the dumpling sink to the bottom their should be about done.

CHEF JOHN'S CHICKEN AND BISCUITS



Chef John's Chicken and Biscuits image

This recipe is the best of three chicken dinner favorites--chicken and biscuits, chicken pot pie, and chicken and dumplings--all in one!

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 3h20m

Yield 8

Number Of Ingredients 21

1 (4 pound) whole chicken, rinsed
2 quarts water
1 large bay leaf
1 whole clove
4 cloves garlic, peeled
½ cup 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 mushrooms, quartered
2 teaspoons salt
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon paprika
½ cup all-purpose flour
½ cup milk
1 tablespoon herbes de Provence
3 tablespoons fresh tarragon, chopped
2 tablespoons fresh rosemary, chopped
1 (10 ounce) can refrigerated biscuit dough

Steps:

  • Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. 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.
  • 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.
  • 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, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, 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.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew.
  • Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. 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.

Nutrition Facts : Calories 746.4 calories, Carbohydrate 28.4 g, Cholesterol 112.8 mg, Fat 59.3 g, Fiber 2.3 g, Protein 24.5 g, SaturatedFat 20.7 g, Sodium 1135.2 mg, Sugar 5.9 g

CHICKEN AND BISCUITS POT PIE



Chicken And Biscuits Pot Pie image

You don't need to have had a tough day to enjoy this comfort food recipe. You just need some chicken. Comfort always feels good!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 6

Number Of Ingredients 19

1 1/2 cups Immaculate Baking Co.™ Organic All-Purpose Flour
2 teaspoons baking powder
1 teaspoon sea salt
1/4 cup cold butter, cut into pieces
1/2 cup shredded Cheddar cheese (2 oz)
3/4 cup cold buttermilk
1/2 cup butter
1 package (8 oz) fresh cremini mushrooms, quartered
1/2 cup chopped onion
1 teaspoon finely chopped garlic
1/2 cup Immaculate Baking Co.™ organic all-purpose flour
2 1/2 cups chicken broth
3 small red potatoes, (about 1/2 lb) unpeeled, coarsely chopped (2 cups)
1/2 cup coarsely chopped carrots
3 cups chopped cooked chicken
1 1/4 teaspoons sea salt
1/2 teaspoon black pepper
1/2 cup frozen baby sweet peas
1/2 cup heavy whipping cream

Steps:

  • Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with butter, or spray with cooking spray.
  • In medium bowl, stir together 1 1/2 cups flour, the baking powder and 1 teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese and buttermilk just until blended; set aside.
  • In 4-quart saucepan, melt 1/4 cup of the butter over medium-high heat until sizzling. Add mushrooms; cook 4 to 5 minutes or until tender. Remove mushrooms to small bowl; reserve.
  • Return saucepan to heat; melt remaining 1/4 cup butter over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add 1/2 cup flour; cook and stir until flour is golden brown.
  • Slowly beat in broth with whisk. Add potatoes and carrots; cook 2 to 3 minutes or until thickened.
  • Reduce heat to medium; stir in chicken, 1 1/2 teaspoons salt and the pepper. Cook 4 to 5 minutes, stirring occasionally, until warmed through and potatoes are slightly tender. Stir in peas, cream and reserved mushrooms.
  • Pour chicken mixture into baking dish. Immediately drop biscuit dough by 12 heaping spoonfuls (about 1/4-cup each) onto hot mixture. Bake 20 to 25 minutes or until biscuits are golden brown. Cool 10 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

POTSIE'S CREAMED CHICKEN AND BISCUITS CASSEROLE



Potsie's Creamed Chicken and Biscuits Casserole image

This is a wonderful and simple to prepare comfort food using things you probably already have around. Kids love it- but so do adults. At least, in this home. Try it. It is one of my quick and easy favorites. This is my first submitted recipe... be kind.

Provided by Pot Scrubber

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuit

Steps:

  • Preheat oven to 350.
  • Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
  • Chop the onion.
  • Heat butter in a small nonstick skillet and saute until tender.
  • Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
  • Bake for 15 minutes and remove from oven.
  • Sprinkle 1 cup of the cheese over the baked mixture.
  • Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
  • Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
  • NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time. Thanks to you all for making my humble recipe and leaving your suggestions. You GREATLY improved a recipe I was already proud of. Thanks so much.

Nutrition Facts : Calories 498.6, Fat 26.5, SaturatedFat 11.7, Cholesterol 168.9, Sodium 827.8, Carbohydrate 7.4, Fiber 0.3, Sugar 0.9, Protein 54.9

KFC AND KENTUCKY FRIED CHICKEN BISCUITS



KFC and Kentucky Fried Chicken Biscuits image

Make and share this KFC and Kentucky Fried Chicken Biscuits recipe from Food.com.

Provided by MommyMakes

Categories     Breads

Time 25m

Yield 9 serving(s)

Number Of Ingredients 6

1 1/2 cups flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening

Steps:

  • Preheat oven to 425ºF.
  • Sift together flour, salt, sugar and baking powder into mixing bowl.
  • Make a well in the flour mix and add the milk.
  • Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
  • Add milk, if needed to form, and mix.
  • Turn onto floured board, and knead gently 6 to 8 times.
  • Pat dough to 1/2-inch thickness.
  • Cut into biscuits.
  • Place on baking sheet and brown in oven 10-13 minutes.
  • Makes about 9 biscuits.

CHICKEN AND BISCUITS



Chicken and Biscuits image

Your family will be running-not walking-to the dinner table when you serve up this mouth-watering and hearty meal of creamy chicken and biscuits. This delicious and indulgent dish goes from kitchen to table in only 30 minutes, making it a great choice for busy weeknights. Sure, this homemade meal looks like it took hours to make, but dinner can be ready in a flash thanks to time-saving substitutions like using Bisquick™ mix to create light and flaky biscuits, using frozen vegetables instead of fresh and adding jarred alfredo sauce to create a creamy broth for the chicken and vegetables. If you're a fan of leftovers, these chicken and biscuits reheat nicely, so be sure to double the recipe so you'll have enough for second helpings tonight and lunch tomorrow!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1 tablespoon vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 teaspoon Dijon mustard
1 bag (12 oz) frozen mixed vegetables
1 container (10 oz) refrigerated Alfredo pasta sauce

Steps:

  • Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until golden brown.
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, thyme and pepper in oil, stirring occasionally, until chicken is no longer pink in center.
  • Stir in remaining ingredients; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until hot. Split biscuits; serve chicken mixture over biscuits.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 1 g

QUICK HOMESTYLE CHICKEN AND BISCUITS



Quick Homestyle Chicken and Biscuits image

This is my mother-in-law's recipe that has become a favorite in our house! Perfect for those chilly winter days.

Provided by sanhym

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

8 cups water
2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
3 potatoes, peeled and diced
3 carrots, peeled and diced
2 stalks celery, chopped
1 small onion, chopped
2 cubes chicken bouillon
2 bay leaves
2 tablespoons cornstarch
3 tablespoons water
1 (10 ounce) can refrigerated biscuit dough
2 tablespoons butter
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried parsley

Steps:

  • Bring 8 cups water to a boil in a large saucepan. Sprinkle chicken with salt and black pepper and place into the boiling water. Reduce heat to medium-low; simmer until chicken is no longer pink inside, about 20 minutes. Remove chicken and chop. Reserve water in saucepan.
  • Stir potatoes, carrots, celery, onion, chicken bouillon cubes, and bay leaves into the water and bring back to a boil. Reduce heat to low and simmer until vegetables are tender, 15 to 20 minutes. Return chicken to the pot.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk cornstarch with 3 tablespoons water in a small bowl until smooth and stir mixture into the simmering soup until soup has thickened, about 1 minute.
  • Pour soup into a 9x9-inch casserole dish and top with biscuits. Melt butter in a small saucepan. Stir garlic powder, onion powder, and parsley into melted butter. Brush biscuits with seasoned butter.
  • Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 341 calories, Carbohydrate 46.6 g, Cholesterol 31.1 mg, Fat 11.3 g, Fiber 4 g, Protein 13.8 g, SaturatedFat 4.4 g, Sodium 943 mg, Sugar 6.6 g

FRIED CHICKEN AND BISCUITS WITH RED-EYE GRAVY, ROMAINE SLAW AND LEMON JAM



Fried Chicken and Biscuits with Red-Eye Gravy, Romaine Slaw and Lemon Jam image

Provided by Food Network

Categories     main-dish

Time P1DT4h20m

Yield 4 servings

Number Of Ingredients 42

3 cups buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
4 boneless, skinless chicken thighs
3 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons plus 1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
4 ounces (about 1/2 cup plus 1 1/2 tablespoons) cold shortening, cubed
2 ounces (1/4 cup) cold butter, cubed, plus more melted for brushing
1 cup shredded medium Cheddar
1 1/2 cups buttermilk
3 lemons, cut into thin rounds, seeds removed
1 1/2 cups sugar
4 ounces (1/2 cup) butter
3/4 cup all-purpose flour
3 tablespoons brewed espresso
3 tablespoons ground espresso beans
2 cups milk
2 cups heavy cream
2 cups cooked spicy pork sausage, chopped
2 tablespoons hot sauce, such as Tabasco
1 tablespoon paprika
1/2 teaspoon garlic powder
Salt and ground black pepper
2 hearts of romaine, cut into 1/4-inch strips crosswise
1/4 cup sour cream
2 tablespoons olive oil
1/2 cup pickled red onions
1/4 cup chopped fresh chives
1/4 cup sliced pickled jalapenos
Salt and ground black pepper
Canola oil, for frying
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon black pepper
1/2 teaspoon smoked paprika
4 fried eggs

Steps:

  • For the chicken: Combine the buttermilk, garlic powder, onion powder, paprika and pepper in a large bowl. Add the chicken thighs and marinate in the refrigerator for 24 hours.
  • For the cheddar biscuits: Preheat oven to 350 degrees F. Combine the flour, baking powder, sugar, salt and pepper in the bowl of a stand mixer fitted with the paddle attachment, and mix.
  • Add the shortening and butter and mix on low speed until the mixture resembles cornmeal. Add the cheese and mix. Slowly stir in the buttermilk while mixing, just until combined; do not over mix.
  • Turn the dough out onto a lightly floured surface and roll out to about an inch in thickness; be careful not to overwork the dough. Cut, using a 3-inch biscuit cutter, and place the biscuits on a sheet pan lined with parchment paper. Brush with melted butter. Bake until the tops are just golden brown, 12 to 15 minutes.
  • For the lemon jam: Put the lemon slices in a small saucepot and cover with 1 1/2 cups water and the sugar. Cook on low heat for about 2 hours, stirring occasionally, until the mixture has cooked down to a syrup consistency.
  • For the red-eye gravy: Make a roux by combining the butter and flour in a saucepan. Cook over medium heat, stirring frequently, about 20 minutes. Add the brewed and ground espresso, milk, cream and sausage, and stir well to incorporate the roux. Add the hot sauce, paprika, garlic powder, and salt and pepper to taste. Cook on low heat until the mixture has a thick, gravy consistency, about 45 minutes.
  • For the romaine slaw: Combine the romaine, sour cream, olive oil, red onions, chives, pickled jalapenos and salt and pepper to taste in a large salad bowl and toss well.
  • To finish the fried chicken: Heat a few inches of canola oil in a fryer or deep skillet to 320 degrees F. Combine the flour, salt, pepper and smoked paprika in a shallow bowl. Drain the thighs in a colander, and then dredge in the flour mixture. Fry a few pieces at a time in the hot oil until the chicken reaches an internal temperature of 165 degrees F and has a golden brown crust.
  • For each serving, place a dollop of red-eye gravy in the center of the plate. Cut a biscuit in half and place the bottom half atop the gravy. Top with a fried chicken thigh, another dollop of gravy, a fried egg, 1/2 cup romaine slaw and a dollop of lemon jam. Place the top half of the biscuit on top and drizzle with 1/2 cup more gravy. Repeat with the remaining ingredients.

VEGETABLE-AND-CHICKEN STEW WITH OLIVE-OIL-ROSEMARY BISCUITS



Vegetable-and-Chicken Stew With Olive-Oil-Rosemary Biscuits image

With a biscuit crust that doesn't require rolling and never gets soggy on the bottom, this vegetable-laden spring stew is not only easier than classic chicken potpie, but better.

Provided by Mark Bittman

Categories     weekday, casseroles, main course

Time 1h

Yield 4 servings

Number Of Ingredients 18

6 tablespoons olive oil
1 leek, washed and chopped
Salt and pepper
2 cups quartered button mushrooms
2 cups chicken stock
1 medium carrot, chopped
8 ounces boneless chicken thighs or breasts, diced
1 cup fresh or frozen peas
2 cups chopped asparagus
2 tablespoons cornstarch
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon chopped fresh rosemary
Zest of 1 lemon
4 tablespoons butter, cut into bits
1 cup buttermilk
2 eggs

Steps:

  • Heat the oven to 400. Put 3 tablespoons of the oil in a large ovenproof skillet over medium heat. When the oil is hot, add the leek and a sprinkle of salt and pepper; cook until softened, about 5 minutes. Add the mushrooms, and cook until their liquid has released and evaporated, 8 to 10 minutes.
  • Add the stock, and bring to a boil; reduce to a simmer, and add the carrots and chicken; cook until the chicken is cooked through, 8 to 10 minutes. Stir in the peas and asparagus. In a small bowl, whisk the cornstarch with a few tablespoons of the broth until smooth; add to the pot, and stir until the liquid thickens a bit. Taste and adjust the seasoning.
  • Put the flour, baking powder, baking soda, rosemary, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Add the butter and remaining 3 tablespoons olive oil, and pulse until the mixture looks like small peas. Add the buttermilk and eggs, and pulse until just combined (the batter should be sticky).
  • Spread about half of the batter over the stew, leaving a few gaps for steam to escape. Spoon the remaining batter into an ovenproof skillet or baking dish. Bake the stew until golden and bubbly, about 25 minutes, and the extra batter until golden, 20 to 25 minutes. Scoop the stew and crust into bowls, adding in extra pieces of biscuit as desired.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 29 grams, Carbohydrate 75 grams, Fat 46 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 14 grams, Sodium 1284 milligrams, Sugar 11 grams, TransFat 1 gram

CREAM OF CHICKEN AND BISCUITS



Cream of Chicken and Biscuits image

Great comfort food recipe given to me by my mother-in-law. Quick, easy, and considered my soul food!

Provided by Lisa Maria Bramblett

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 pound skinless, boneless chicken breast halves
water, or as needed to cover
4 (10.75 ounce) cans condensed cream of chicken soup
2 cups milk
1 tablespoon cornstarch
2 teaspoons garlic powder
salt and ground black pepper to taste
2 large biscuits, cut into pieces

Steps:

  • Place chicken breasts in a saucepan with enough water to cover; bring to boil and cook chicken until until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a cutting board to cool; cut into chunks.
  • Stir cream of chicken soup, milk, cornstarch, and garlic powder together in a pot over medium heat; season with salt and pepper. Stir chicken chunks into soup mixture; cook, stirring occasionally, until hot and the soup thickens, about 30 minutes.
  • Divide biscuit pieces among 6 bowls. Ladle chicken and sauce over biscuits to serve.

Nutrition Facts : Calories 402 calories, Carbohydrate 32.7 g, Cholesterol 62 mg, Fat 19.1 g, Fiber 0.4 g, Protein 24 g, SaturatedFat 5.4 g, Sodium 1669.8 mg, Sugar 6 g

EASIEST CROCK POT CHICKEN AND BISCUITS



Easiest Crock Pot Chicken and Biscuits image

I found this recipe in a Women's Day Magazine entilted Slow Cooking. I added a few more spices to kick up the flavor a little bit. This is a true comfort food

Provided by Audrey M

Categories     Lunch/Snacks

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups cooked chicken
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed cream of chicken soup
2 (10 3/4 ounce) soup cans water
2 teaspoons chicken bouillon granules
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning
16 ounces buttermilk biscuits (8)

Steps:

  • Combine all ingredients in crock pot except biscuits; blend well.
  • Cut biscuits into quarters, stir into mixture.
  • Cover; cook on Low 4 to 6 hours stirring occsionally or until biscuits are cooked.

CHICKEN, CHEESE, AND BISCUITS



Chicken, Cheese, and Biscuits image

This a nicely rich and satisfying meal perfect for cooler days. You can substitute broccoli or asparagus for the green beans.

Provided by Jill M.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 12

1 tablespoon margarine
3 tablespoons all-purpose flour, divided
½ teaspoon ground mustard
¼ teaspoon rubbed sage
1 ½ cups milk
2 cubes chicken bouillon
1 pinch ground white pepper
2 ounces shredded Cheddar cheese
1 cup cooked, diced chicken breast
1 cup fresh mushrooms, sliced
1 cup chopped fresh green beans
1 (10 ounce) can refrigerated biscuit dough

Steps:

  • In a saucepan, heat margarine until hot and bubbly. Add flour, mustard, and sage; stir quickly to combine. Stirring constantly, add milk. Cook and stir until smooth.
  • Add bouillon and pepper, and mix well. Reduce heat to low. Cook, stirring occasionally, until mixture is thick, 5 to 10 minutes.
  • Stir in the cheese, and cook until melted. Add the chicken, mushrooms, and green beans. Cook until heated through, 3 to 5 minutes.
  • Pour chicken mixture into a lightly greased 9x13 inch baking dish. Separate biscuits into 2 layers, making 10 circles. Arrange biscuits over chicken mixture.
  • Bake, uncovered, at 400 degrees F (205 degrees C) until biscuits are golden, about 10 to 12 minutes.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 42.8 g, Cholesterol 50.2 mg, Fat 20.2 g, Fiber 1.9 g, Protein 23.7 g, SaturatedFat 7.4 g, Sodium 1456.9 mg, Sugar 10.4 g

CHICKEN AND DUMPLINGS WITH BISCUITS



Chicken and Dumplings with Biscuits image

This is how mom used to do it.

Provided by Vince Jones

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 8

Number Of Ingredients 8

1 (2 to 3 pound) whole chicken, cut into pieces
1 teaspoon salt
freshly ground black pepper
¼ cup all-purpose flour
1 pound biscuit baking mix
2 large carrots, sliced
2 stalks celery, finely chopped
5 large potatoes, peeled and chopped

Steps:

  • Put chicken pieces in a large pot over medium heat, and add enough water to cover 3 inches over the chicken. Add the salt, celery, pepper, carrots, celery and potatoes. Bring to a boil and let simmer for 40 minutes.
  • In a mixing bowl, prepare biscuit mix according to package directions. After simmering soup for 40 minutes, drop rounded tablespoonfuls of the biscuit mixture into the pot and let them cook a bit between additions of dumplings, so that they do not stick together.
  • With a wire whisk, mix together about 1 1/2 cups of water with the flour, then add flour mixture to the soup pot until the broth has the consistency of gravy. Dig in and enjoy the meal!

Nutrition Facts : Calories 695.9 calories, Carbohydrate 86.3 g, Cholesterol 106.4 mg, Fat 22.4 g, Fiber 5.8 g, Protein 36.5 g, SaturatedFat 6.2 g, Sodium 1516.2 mg, Sugar 5 g

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