Best Country Chicken Biscuits Recipes

Country Chicken and Biscuits image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 12

Number Of Ingredients 10

6 cups cut-up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery stalks
1 bag (12 oz) frozen mixed vegetables
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick™ mix
1 cup milk

Steps:

Heat oven to 400°F. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13x9x2 inches.
Stir Bisquick mix and milk until soft dough forms. Drop by 30 teaspoonfuls onto chicken mixture.
Bake 25 to 30 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 305, Carbohydrate 29 g, Cholesterol 60 mg, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg

Country Chicken & Biscuits image

Provided by V.A.718

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 slices bacon (cooked and broken into bite size pieces)
4 chicken breasts (cut into bite size pieces)
10 ounces frozen mixed vegetables (defrosted)
1 cup tomatoes (chopped)
1 1/2 cups cheddar cheese (shredded)
10 1/2 ounces cream of chicken soup
3/4 cup milk, plus
2/3 cup milk
1 1/2 cups biscuit mix
3 ounces French-fried onions

Steps:

Pre-heat oven to 400 degrees.
In greased 12x8 baking dish, layer the bacon, chicken, vegetables, tomatoes, and then 1 cup of cheese.
Blend the soup and 3/4 cup milk with 1/2 of the French fried onions. Pour over the casserole, cover with foil and bake for 15 minutes.
While the casserole is baking, combine the biscuit mix, 2/3 cup milk, and the remaining french fried onions - mix thoroughly.
Drop the biscuit dough on top of the casserole by the spoonfuls to form 6 biscuits around the edge. Sprinkle with remaining cheese.
Return to the oven and bake uncovered for 15 - 20 minutes, or until biscuits are golden brown.

COUNTRY CHICKEN AND BISCUITS image

Provided by Robert Nelson

Categories Chicken

Time 1h25m

Number Of Ingredients 10

6 c cut up cooked chicken
1 1/4 c chopped onions
1 1/4 c chooped celery stalks
1lb bag frozen mixed vegetables
2 can(s) 14-1/2 oz. each chicken broth
1/3 c cornstarch
3/4 c cold water
2 Tbsp chooped fresh parsley
3 1/3 c original bisquick
1 c milk

Steps:

1. Heat oven to 400f. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in a 5qt. Dutch oven.
2. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly.
3. Boil and stir 1 min.; remove from heat. Stir in parsley. Pour into ungreased rectangular pan,13 x 9 x 2 inches.
4. Stir Bisquick and milk until solf dough forms. Drop by 30 teaspoonfuls onto chicken mixture. Bake 25 to 30 min. or until biscuits are golden brown.

COUNTRY CHICKEN AND BISCUITS image

Yield 4

Number Of Ingredients 10

8 slices bacon, fried crisp and crumbled
1 1/2 cup cubed, cooked chicken
1 package frozen mixed vegetables, cooked and drained
1 cup chopped tomatoes
1/2 cup shredded cheddar cheese
1 can condensed cream of chicken soup
3/4 cup milk
1 1/2 cups biscuit mix
2/3 cup milk
1 can French friend onions

Steps:

In a greased 8 x 12-inch baking dish, combine the first four ingredients and one cup cheese. Blend the soup and 3/4 cup milk, and pour over the casserole. Bake uncovered at 400 degrees for 15 minutes. Meanwhile, combine the biscuit mix, milk and 1/2 can onions; mix thoroughly. Drop by spoonfuls to form five biscuits around the edge of the casserole. Bake uncovered 15-20 minutes or until the biscuits are golden. Top with cheese and onions. Bake 2-3 minutes more.