Best Chicken Bisquick Recipes

EASY BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
• Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
• Bake in oven for 30 minutes or until top turns golden brown.

CHICKEN AND DUMPLINGS WITH BISQUICK®

Steps:

• Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
• Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
• Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
• Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.

OVEN FRIED BISQUICK CHICKEN

Steps:

• Preheat oven to 425°F.
• Melt butter in 13 x 9 x 2 baking pan in the hot oven.
• Mix dry ingredients together very well and coat chicken.
• Place chicken skin side down in hot butter and bake 35 minutes; turn and bake another 15 minutes.

OLD TIME CHICKEN WITH BISQUICK DUMPLINGS

Steps:

• 1. Remove the innards of the chicken along with the neck. You can discard them or cook them in a separate pot of water for your pets for a delicious treat!
• 2. Place entire chicken, peeled onion, and bay leaves in a large pot of water. Make sure water covers chicken. Cook for 1 hour.
• 3. Remove pot from heat. Take chicken out of the water and place on a large dish to cool for 10 - 15 minutes, or until able to touch without burning yourself. Also, remove the onion, using a spoon is easiest, and the bay leaves from the water and discard. The onion can be used for seasoning if you'd still like more onion flavor.
• 4. Once the chicken is cooled enough to work with, peel the skin and bones off the chicken, only placing the meat back into the pot of now chicken broth. The meat should be in bite size chunks that don't need to be cut up to enjoy.
• 5. Turn the heat under the pot back on. If you would like, you can add the chicken bouillon cubes to the pot too. Heat to boil.
• 6. While waiting for the chicken to boil, take the Bisquik and milk and mix together using a wooden cook spoon until mixed well for the dumplings.
• 7. Once the pot is boiling, turn the heat down to medium and use a teaspoon to drop spoonfuls of the dumpling mixture into the pot until you have no more dumplings to drop into the pot. (I found that if you have a spoonful of dough on the spoon and place it in the boiling water, the dough falls off prettily nicely.)
• 8. Cook uncovered for 10 minutes and then cook covered for 10 more minutes.
• 9. Enjoy! Tastes great with a little salt and pepper! I prefer to also use a little bit of a German seasoning that I grew up calling Aromat but the can says Fondor and it's by Maggi.
• 10. NOTES: I use the biggest pot I own (I think it's about 5qt) for this recipe. The chicken alone needs to get covered with the water to begin with and after that, the dumplings add some height to it. So my large pot is big enough for it all, thankfully. You can use a whole chicken (like I do, since that's what I grew up seeing and doing) or you can use boneless pieces like the breasts, legs, thighs, or whatever parts you want. If you don't use a whole chicken, I'd suggest using the skinless pieces since it's easier to just rip apart and throw in the part without having to deal with skinning it as well. I don't normally put any vegetables in it besides the onion, but when I do, I normally throw in carrots (shredded, julienne, or chopped) and celery for some added nutrients. It's completely up to you though! You can probably added corn, green beans, broccoli, etc in it if you really wanted to. Thanks for all the comments! I read each and every one of them and all the great feedback makes me want to create more recipes and even share any family recipes I come across!

EASY BISQUICK & BUTTERMILK CHICKEN POT PIE

Steps:

• Position a rack in the center of the oven, and preheat oven to 350 degrees.
• Heat the oil in a large skillet over medium-high heat. Season the chicken as you see fit, and add it to the skillet. Cook, stirring quite often, just until it turns opaque and loses its raw look, about 8 minutes. Transfer the chicken to a plate.
• Add the butter to the skillet, and reduce the heat to medium. Add the onion and celery and cook, stirring often, until the vegetables soften, about 3 minutes. Sprinkle the flour over the mixed vegetables and mix well. Add the broth and half-and-half, and bring to a boil, stirring up the browned bits from the bottom of the pan with a wooden spoon. Cook until the sauce is slightly thickened, about 5 minutes.
• Stir in the reserved chicken, thawed mixed vegetables, and parsley. Season with salt and pepper as desired. Pour into an ungreased 2 1/2 to 3 quart round casserole, or, if you don't have one (like me!), pour into whatever casseroles you have.
• Mix the Bisquick and buttermilk to make a soft, slightly sticky dough. Drop six large spoonfuls of the dough over the chicken mixture (or, if you're using two casseroles, make eight or nine smaller biscuits).
• Pop the casserole(s) in the oven, and bake for 25 to 35 minutes, until biscuits are golden brown.
• You're done!

SIMPLE BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Bottom Crust:.
• Cut 2 tablespoons butter into 1 cup Bisquick baking mix until mixture resembles fine crumbs.
• Stir in 2 tablespoons milk until mixture begins to form a ball and cleans side of bowl.
• Pat dough on bottom and up to rim of an ungreased pie plate.
• Bake for 5 minutes.
• Heat remaining butter in 2 quart saucepan until melted.
• Stir in 1/4 cup Bisquick baking mix, onion and pepper.
• Cook, stirring constantly until mixture is bubbly, remove from heat.
• Stir in chicken broth; add vegetables.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Stir in chicken.
• Heat through.
• Pour chicken mixture into bottom crust.
• Mix remaining ingredients until smooth.
• Pour evenly over chicken mixture, spread gently to edge.
• Bake 25 minutes or until golden brown.
• Let stand 10 minutes before serving.

BISQUICK CHICKEN FINGERS

Steps:

• Heat oven to 450 degrees.
• Line a cookie sheet with foil; spray with cooking spray.
• In a plastic resealable bag, mix Bisquick mix, cheese, garlic, and paprika.
• Dip half the chicken strips in egg; place in bag of Bisquick mixture. Seal bag and shake to coat.
• Place chicken on cookie sheet.
• Repeat using remaining chicken.
• Drizzle butter over chicken.
• Bake for 12-14 minutes, turning halfway through bake time.

BISQUICK EASY CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 400 degrees. Mix chicken, cheese sauce and veggies in a 9 inch square pan.
• Mix Bisquick, Parmesan and butter with a fork until crumbly. Stir in the egg and sprinkle the mixture over the chicken mixture.
• Bake uncovered about 20 minutes or until topping is golden brown.

BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees.
• Grease a shallow 2 quart baking dish.
• Spread Chicken and Veg-All evenly into bottom of dish.
• Stir soup, broth and pepper together in a medium bowl.
• Pour over Chicken mixture.
• Combine Bisquick, milk and butter.
• Stir until smooth.
• Pour over soup.
• Bake 45-50 minutes, or until crust is golden brown.
• Cool 10 minutes before serving.

LARGE CHICKEN POT PIE WITH BISQUICK CRUST

Steps:

• Preheat the oven to 350°F.
• Spay a skillet with non-stick spray, and sauté onion and celery with a little salt and pepper, over medium high heat.
• Boil chicken in a deep pot with celery and onions.
• When chicken has cooled enough, remove skin, debone, and chop; reserve the broth from boiling the chicken.
• Mix milk, bisquick, and mayo (mixture will be runny); set aside.
• Pour melted butter into a 3x15x10-inch foil baking pan; set aside.
• Mix chicken, vegetables, reserved broth, cream of potato, salt, and pepper, and pour mixture over melted butter in baking pan.
• Pour bisquick mixture over chicken mixture.
• Bake, uncovered, until golden brown (aprox 1 hour).

LOW-FAT BISQUICK OVEN FRIED CHICKEN

Steps:

• Place butter in 13x9 pan. Preheat oven to 425°F and place pan and butter in oven while it's preheating.
• Combine Bisquick, paprika, salt, and pepper in a large resealable bag.
• Skin chicken, if desired. Rinse each piece under cold water. Then place in bag, one or two pieces at a time, and shake to coat well.
• When butter is melted in pan (pan should be hot), place meat in pan, meaty sides down.
• Bake 35 minutes; turn pieces over and bake an additional 10-15 minutes or until internal temperature reaches 160°F.
• Excellent with mashed potatoes, biscuits, and green beans!

BISQUICK BAKED CHICKEN FINGERS

Steps:

• Preheat oven to 450°F. Line cookie sheet with foil and spray with cooking spray. Mix Bisquick, cheese, salt and paprika in Ziploc bag.
• In medium bowl beat egg and dip half of chicken strips in egg and then place in bag. Seal bag and shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle melted butter over chicken.
• Bake 12-14 min, turning halfway through bake time, until chicken is no longer pink in center and cooked through.

EASY BISQUICK CHICKEN LEGS

Steps:

• Heat oven to 450°F Line cookie sheet with foil; spray with cooking spray.
• In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, salt, basil and garlic powder.
• Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle melted margarine over chicken.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

BISQUICK CHICKEN AND BROCCOLI PIE

Steps:

• Preheat the oven to 400°F Grease a 10" round glass casserole dish.
• Rinse broccoli in cold water to thaw; drain thoroughly.
• Mix together the broccoli, carrots, 1 1/3 cups cheese, chicken, and onion right in the casserole dish.
• Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour on top of the chicken mixture that is in the casserole dish.
• Bake 30 to 35 minutes or until a knife inserted into the center comes out clean. Top with remaining cheese. Bake another couple of minutes until the cheese melts.
• Cool 5 minutes Serve!

HEART SMART BISQUICK BUFFALO CHICKEN BAKE

Steps:

• Preheat oven to 400°F.
• Mix together Bisquick mix, egg whites, water, and half of the garlic salt. Spread the batter into a well-sprayed 8"x8" pan or casserole dish.
• Put chicken, hot sauce, green onions, and rest of garlic salt in a bowl. Mix to combine well.
• Spoon chicken & sauce mixture over the batter in pan, then sprinkle with blue cheese.
• Bake 20-25 minutes, or until golden brown.

BISQUICK CHICKEN POT PIE RECIPE - (4/5)

Steps:

• Heat oven to 400°F. In a un-greased 9-inch pie plate, stir pepper, vegetables, chicken and soup. In a medium bowl, stir Bisquick® mix, milk and the egg until blended and pour into pie plate. Bake uncovered about 30 minutes or until crust golden brown. 1 Serving (1 Serving) * Calories 230 o (Calories from Fat 80), * Total Fat 9g

EASY BISQUICK SALSA CHICKEN

Steps:

• Heat oven to 400°F Spray a 8 or 9-inch pan with pan spray. Stir together Bisquick mix, water & egg. Spread in the pan then sprinkle with 1 1/4 cups of the cheese.
• Using a skillet cook & stir chicken in oil over medium-high heat until outsides turn white; drain. Stir in salsa & chopped onion; heat until hot. Spoon over batter in the pan to within 1/2-inch of the edges.
• Bake 22-25 minutes or until edges are dark golden brown. Sprinkle with remaining cheese. Bake 1-3 minutes or until cheese melts; loosen from sides of the pan & serve.

MINI CHICKEN POT PIES WITH BISQUICK RECIPE - (4.8/5)

Steps:

• QUICK DINNER -- Create Your Own Signature Mini Pie (and an easy way to get rid of leftovers!) Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup) Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked) Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go! Recipe from Betty Crocker

BISQUICK CHICKEN W DUMPLINGS

Steps:

• 1. Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver), neck, celery, carrot, onion, parsley, salt, pepper and water. Cover and heat to boiling; reduce heat. Simmer about 45 min or until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs). 2. Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Remove meat from bones. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use). ;make cornstarch thickener w cornstarch & cold milk 3. in pot Stir in reserved 4 cups broth. Heat to boiling, Add chicken and vegetables; then cornstarch mixture & sazon goya reduce heat to low. 4. In medium bowl, stir remaining 2 cups Bisquick mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. High Altitude (3500-6500 ft): Cook dumplings uncovered over low heat 12 minutes. Cover and cook 12 minutes longer. Nutrition 1 Serving: Calories 680 (Calories from

BISQUICK OVEN FRIED CHICKEN RECIPE

Steps:

• Melt butter in 13 x 9 pan. Mix baking mix, paprika, salt and pepper. Coat chicken with this mix. Place chicken skin side down in pan on top of butter. Bake 35 min at 375'. Turn chicken over and bake 15 min more or until juices run clear.