Best Creamed Chicken And Biscuits Recipes

CREAMED CHICKEN AND BISCUITS!

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.

POTSIE'S CREAMED CHICKEN AND BISCUITS CASSEROLE

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.

CHICKEN FRIED STEAKS AND CREAMED PAN GRAVY WITH BISCUITS

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.

CREAMED CHICKEN AND BISCUITS

Steps:

• Preheat oven to 350.
• Grease an 11x7 baking dish.
• In a skillet over medium heat, saute onion in small amount of butter until tender.
• In a mixing bowl, combine the onion, chicken, soup, sour cream, milk, and pimiento.
• Spoon into baking dish.
• Bake for 15 minutes.
• Sprinkle with 3/4 cup cheese.
• Arrange biscuits in a single layer over top.
• Sprinkle with remaining 1/4 cup cheese.
• Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.

CREAMED CHICKEN AND BISCUITS

Steps:

• Preheat oven to 350 degrees.
• Grease a 11x7 baking dish and set aside.
• Chop the onion and saute in butter until tender in a large skillet.
• Combine all the rest of the ingredients in with the onions except the cheese and biscuits.
• Spoon mixture into prepared dish and bake for 15 minutes.
• Remove from oven.
• Arrange biscuits on top and sprinkle cheese over everything.
• Bake until biscuits are golden brown and sauce is bubbly. (About 20 minutes longer).
• Helpful tip: If you are in a hurry, use biscuits that are already cooked. Just set them in the mixture and cook for about 5 or 10 minutes instead of 20. They will soften and you can never tell the difference!

CREAMED CHICKEN AND VEGGIES OVER CHEESE BISCUITS

Steps:

• 1. Mix together all of the ingredients for the chicken sauce except the chicken. Cook til veggies are tender, add chicken.
• 2. Mix together everything for the biscuits,
• 3. Place mixture into 5 mounds on greased cookie sheet, bake in 425 oven for 12 minutes Sprinkle with remaining cheese
• 4. Tear a biscuit in half and lay on the plate and pour chicken mixture over it.

CREAMED CHICKEN AND BISCUITS - GRANDMA'S KITCHEN RECIPE - (3.7/5)

Steps:

• 1 Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish. 2 Chop onion. 3 Heat butter in a small nonstick skillet over medium-high head until melted. 4 Stir in onion. 5 Saute until tender. 6 Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well. 7 Spoon mixture into prepared baking dish. 8 Bake for 15 minutes; remove from oven. 9 Sprinkle baked layer with 3/4 cup of the Cheddar. 10 Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar. 11 Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes. 12 Serve immediately.

CREAMED CHICKEN AND BISCUITS

Steps:

• Combine first six ingredients in a saucepan. Cook over medium heat 10 - 15 minutes or until thoroughly heated, stirring often. Meanwhile, bake biscuits according to package directions. Split hot biscuits in half; spoon chicken mixture over biscuit halves.

CREAMED CHICKEN AND BISCUITS

Steps:

• boil chicken.
• debone chicken saving broth.
• put in bottom of 9x13 dish.
• add some broth with cornstarch added.
• add cream of chicken soup.
• salt and pepper and celery salt.
• mix remaining ingredients into biscuit dough.
• the dough will be stick drop by spoonfuls onto sauce i needed to add a little more flour because i used huge egg ,darlene had banties ,so had smaller eggs.
• add to top of chicken.
• this overflowed for me so put pan under.
• bake at 400 degrees until biscuits are brown about 30 minutes.

POTSIE'S CREAMED CHICKEN AND BISCUITS CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. 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.

POTSIE'S CREAMED CHICKEN AND BISCUITS CASSEROLE

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.