CHICKEN BISCUIT BAKE
Golden biscuits cover this homespun dish laden with chicken, broccoli and cheese. It's then topped with a celery seed mixture. My family requests this all-in-one dinner once a month. -Karen Weirick, Bourbon, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken, broccoli and onion. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 375° for 20 minutes., Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture. , In a small bowl, combine the remaining ingredients; pour over biscuits. Bake, uncovered, 28-32 minutes longer or until biscuits are golden brown and completely baked.
Nutrition Facts : Calories 527 calories, Fat 31g fat (9g saturated fat), Cholesterol 150mg cholesterol, Sodium 1245mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g 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.
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
BISCUIT NUGGET CHICKEN BAKE
Topped with seasoned biscuits, this yummy casserole is a fun, easy way to please everyone in the family. It's one of my favorite recipes for a quick dinner. -Kayla Dempsey, O'Fallon, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm., In a large resealable plastic bag, combine the cheese, onion, parsley and paprika. Separate biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400° for 5 minutes. , Transfer chicken mixture to a greased 8-in. square baking dish; top with biscuits. Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown.
Nutrition Facts :
CHICKEN AND BISCUIT BAKE
"This recipe looks fussy but doesn't take long to assemble...plus it gives me time to put my feet up and read the paper while it bakes," says Gail Cory-Betz of Newport, Washington. "It's nice with just a salad and some fruit."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Set aside 1 teaspoon beaten egg; stir remaining egg into buttermilk. Add to crumb mixture; stir until dough forms a ball. , Turn onto a floured surface; knead 10 times or until smooth. Divide dough in half. On a lightly floured surface, roll out one portion to fit the bottom of a greased 1-qt. baking dish. Place in dish., In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the milk, bouillon, poultry seasoning and onion powder. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the chicken, vegetables and cottage cheese. Pour into baking dish. , Roll out remaining dough to fit top of dish; place over filling. Brush with reserved egg. Bake at 350° for 30-35 minutes or until golden brown.
Nutrition Facts :
CREAMY CHICKEN AND BISCUIT BAKE
Steps:
- 1) Adjust over rack to middle position and heat oven to 450 degrees. 2) Heat chicken, Boursin, 1/2 cup cream, 3/4 cup broth, 1/2 tsp salt, 1 tsp pepper, scallions and vegetables in large pot over medium heat, stirring often, until cheese melted and mixture is heated through, about 5 minutes. Transfer to 13X9 in baking dish 3) Meanwhile, combine flour, baking powder, cheddar, remaining cream & broth, 1 tsp sald and 1/2 tsp pepper in medium bowl. 4) Space heaping tablespoons of batter about 1/2 in apart over chicken mxiture (you will have about 16 small biscuits). 5) Bake until biscuits are golden brown and filling is bubbling, about 20 minutes and serve.
CHICKEN 'N' BISCUIT BAKE
My mother used to make this dish years ago, and everyone in the family enjoyed it.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine the broth, chicken, onion, celery, salt and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until a thermometer reads 170°. , Remove chicken from broth; cool. When cool enough to handle, remove skin and meat from bones. Discard skin and bones. Cut up meat. Strain broth. Reserve vegetables and 1 cup broth; discard bay leaf. (Discard or save remaining broth for another use.) Arrange chicken and vegetables in a greased 3-cup dish., For sauce, melt butter in a saucepan. Stir in the flour, salt, pepper and mace until smooth. Gradually add the milk, Worcestershire sauce and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken., For biscuits, in a small bowl, combine the flour, baking powder and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in milk just until moistened. , On a floured surface, knead 8-10 times. Pat into a 1/2-in.-thick square and cut into quarters. Arrange biscuits over sauce. , Bake, uncovered, at 450° for 17-20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 861 calories, Fat 46g fat (20g saturated fat), Cholesterol 176mg cholesterol, Sodium 2868mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 3g fiber), Protein 52g protein.
CHEESY CHICKEN AND BISCUIT BAKE
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
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
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
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.
Nutrition Facts : Calories 376.8, Fat 19.8, SaturatedFat 6.9, Cholesterol 50.3, Sodium 729.5, Carbohydrate 30.4, Fiber 1.1, Sugar 1.5, Protein 18.6
CHICKEN-BISCUIT BAKE
Have super on the table in an hour. This recipe is similar to my Grandma's, but much simpler to put together. This is from a Pillsbury Casserole cookbook.
Provided by TheGrumpyChef
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- In 4 quart saucepan, heat soup, milk, thyme, pepper, chicken and vegetables to boiling over med-high heat, stirring occasionally. Boil and stir 3-5 minutes. Spread in ungreased 13x9-inch glass baking dish.
- Seperate dough into 8 biscuits; place evenly over hot chicken mixture.
- Bake 35-40 minutes or until biscuits are golden brown and no longer doughy on bottom.
- After 20 minutes, cover with foil if necessary to prevent excessive browning.
Nutrition Facts : Calories 388.5, Fat 18, SaturatedFat 5.2, Cholesterol 62.9, Sodium 1206.7, Carbohydrate 32.2, Fiber 0.9, Sugar 5.1, Protein 23.9
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
BISCUIT NUGGET CHICKEN BAKE
How to make Biscuit Nugget Chicken Bake
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm.
- In a large resealable plastic bag, combine the cheese, onion, parsley and paprika. Separate biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400° for 5 minutes.
- Transfer chicken mixture to a greased 8-in.-square baking dish; top with biscuits. Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown. Yield: 4-6 servings.
CHICKEN & BISCUIT BAKE RECIPE - (4.6/5)
Provided by Rhodesbread
Number Of Ingredients 13
Steps:
- Heat the oil in a 3 quart sauce pan. Add onion, carrots and celery and saute until tender. Set vegetables aside with chicken. In the same sauce pan, melt butter then stir in flour and simmer for 1 minute while stirring. Combine milk, chicken broth, and poultry seasoning and slowly add to flour mixture while stirring. Simmer for a few minutes until thicker. Salt and pepper to taste. Take the pan off the burner and add vegetables and chicken, coating everything well. Stir in the parsley. Pour the filling into a sprayed 9x13-inch baking pan. Bake at 400°F 18 minutes. Remove from oven and put the 12 thawed biscuits, spaced evenly, on top of the bubbling mixture. Bake for another 10-15 minutes or until biscuits are golden brown.
BISCUIT TOPPED DEEP DISH CHICKEN BAKE
How to make Biscuit Topped Deep Dish Chicken Bake
Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- HEAT oven to 375°F. Spray a 2-quart casserole with no-stick cooking spray. MELT shortening in large saucepan. Add onion and celery. Cook and stir on medium heat until onion is tender. Add frozen vegetables and water; bring to a boil. Reduce heat. Cover and simmer about 5 minutes. STIR in flour, parsley, Italian seasoning and pepper. Add milk and bouillon granules. Stir over medium heat until mixture thickens and comes to boil. Remove from heat. Add chicken. Pour into prepared casserole.
- COMBINE flour, baking powder, salt and parsley in small bowl; cut in shortening using pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk. Stir with fork until blended. Drop by spoonfuls on top of casserole to form 8 biscuits. BAKE 35 to 40 minutes or until bubbly and biscuits are browned.
CHICKEN & BISCUIT BAKE
Steps:
- Heat the oil in a 3 quart sauce pan. Add onion, carrots and celery and saute until tender. Set vegetables aside with chicken. In the same sauce pan, melt butter then stir in flour and simmer for 1 minute while stirring. Combine milk, chicken broth, and poultry seasoning and slowly add to flour mixture while stirring. Simmer for a few minutes until thicker. Salt and pepper to taste. Take the pan off the burner and add vegetables and chicken, coating everything well. Stir in the parsley. Pour the filling into a sprayed 9x13-inch baking pan. Bake at 400°F 18 minutes. Remove from oven and put the 12 thawed biscuits, spaced evenly, on top of the bubbling mixture. Bake for another 10-15 minutes or until biscuits are golden brown.
CHICKEN & BISCUIT BAKE
A vegetable and chicken dish perfect for your family dinner. Recipe At: http://www.rhodesbread.com/recipes/view/2390
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a 3 quart sauce pan.
- Add onion, carrots and celery and saute until tender.
- Set vegetables aside with chicken.
- In the same sauce pan, melt butter then stir in flour and simmer for 1 minute while stirring.
- Combine milk, chicken broth, and poultry seasoning and slowly add to flour mixture while stirring.
- Simmer for a few minutes until thicker. Salt and pepper to taste.
- Take the pan off the burner and add vegetables and chicken, coating everything well.
- Stir in the parsley.
- Pour the filling into a sprayed 9x13-inch baking pan.
- Bake at 400°F 18 minutes.
- Remove from oven and put the 12 thawed biscuits, spaced evenly, on top of the bubbling mixture.
- Bake for another 10-15 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 402.8, Fat 21.6, SaturatedFat 7.4, Cholesterol 47, Sodium 566.9, Carbohydrate 35.4, Fiber 1.9, Sugar 2.8, Protein 16.5
CHICKEN BISCUIT BAKE
Utterly scrumptious!!! I made this for friends we had over for supper. They ranted and raved at the wonderful taste. It's truly an easy, easy recipe to make the the taste is out of this world.
Provided by Pamma Lamma
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 375 degrees For base, heat oil in large saucepan on medium-high heat.
- Add onion.
- Cook and stir until tender.
- Remove from heat.
- Stir in flour, salt, pepper, basil and thyme.
- Add milk, Worcestershire sauce and boullion powder.
- Return to medium-high heat.
- Cook and stir until mixture comes to boil and is thickened.
- Stir in chicken, vegetables and cheese.
- Heat thoroughly, stirring occasionally.
- Pour into 2-quart casserole.
- For biscuits, combine flour, sugar, baking powder, parsley and salt in a medium bowl.
- Add milk and oil.
- Stir with fork until mixture is just moistened.
- Drop dough by well-rounded measuring tablespoonfuls onto the hot chicken mixture to form 8 biscuits.
- Bake at 375 degrees for 35-45 minutes or until chicken mixture is bubbly and biscuits are golden brown.
Nutrition Facts : Calories 284.3, Fat 10.2, SaturatedFat 2, Cholesterol 29.1, Sodium 441.8, Carbohydrate 31.7, Fiber 3.1, Sugar 2.8, Protein 16.8
CHICKEN BISCUIT BAKE
Steps:
- In a bowl, combine the soup, mayo, and worcestershire sauce. Stir in chicken, broccoli and onion. Transfer to greased 9x13 baking dish. Sprinkle with cheese. Cover and bake for 20 min at 375 F. Separate biscuits cut eCh in half. Arrange, cut side down, over hot mixture. In a bowl combine remaining 4 ing. and poor over biscuits. Bake, uncovered, 20 to 30 minutes longer or until biscuits are golden brown.
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