chicken and biscuits

Healthy Chicken and Biscuits Casserole. Easy and comforting! Creamy chicken and vegetable filling topped with fluffy biscuits, baked to golden perfection.

Chicken and Biscuits

olive oil (divided)

baby bella (cremini) mushrooms

garlic powder

salt

black pepper

all-purpose flour

milk

chicken breasts

(16-ounce) bag frozen mixed vegetables

thyme

recipe prepared Easy Drop Biscuits batter (leave the batter unbaked)

Preheat the oven to 400 degrees F. Lightly coat an 8x10 or similar 2 1/2-quart casserole dish with nonstick spray. Set aside.

Heat a large dutch oven or similar deep, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Once hot but not smoking, add the mushrooms and cook for 8 minutes, until the mushrooms are beginning to brown, stirring occasionally. Add the garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply, about 3 additional minutes.

Sprinkle the flour over the top of the mushrooms. Drizzle in the remaining 1/2 tablespoon oil. Stir and cook until any white bits of flour disappear and the flour looks light golden, about 1 to 2 minutes. The mixture will seem dry. Slowly pour in the milk. Switch to a whisk and stir constantly. Bring to a low, gentle boil, continuing to whisk and scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often. Turn off the heat. Stir in the chicken, frozen vegetables, and thyme. Taste and add additional salt and pepper as desired. Spoon the chicken mixture into the prepared dish.

Drop the biscuit dough by rounded spoonfuls over the top, dispersing the biscuits evenly over the surface. Some of the filling will peek through.

Bake until the biscuits are golden brown on top and cooked through, 25 to 30 minutes. Let cool a few minutes. Serve hot.

Here's what you need: butter, onion, flour, chicken broth, salt, pepper, heavy cream, frozen mixed vegetable, rotisserie chicken, biscuit dough

Chicken & Biscuits Bake Recipe by Tasty

butter

onion, chopped

flour

chicken broth

pepper

heavy cream

½ cups frozen mixed vegetable

rotisserie chicken, shredded

tubes biscuit dough, 8 biscuits each

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In a large pot over medium-high heat, melt the butter.

Add the onion, stir until softened. About 1 minute.

Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.

Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.

Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.

Add the mixed vegetables and shredded chicken, stir until fully incorporated.

Transfer to a 9x13-inch (23x33 cm) baking dish.

Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).

Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.

https://vid.tasty.co/output/18856/mp4_640x640/1482277309

This Chicken and Biscuits Casserole is so easy to make, uses simple ingredients and can be made quickly. A family favorite dinner recipe!

Chicken and Biscuits Casserole

chicken soup

rotisserie seasoning

can refrigerated biscuits

frozen peas and carrots

cheddar cheese

chicken ((shredded

onion

Preheat oven to 375F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.

In a large bowl whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper. Whisk until fully combined and most of the lumps are gone. 

Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths. Add the biscuits to the bowl and stir to combine. 

Next, add peas and carrots, cheddar cheese and chicken. Stir to combine. 

Pour this mixture into prepared baking dish. 

Bake uncovered for about 35-45 minutes. Biscuits will puff up while cooking so they should be golden brown and you should see the liquid bubbling around the edges. 

If you are unsure if it is done in the middle, just add on a few extra minutes to the cooking time to make sure all the biscuits are fully cooked. If necessary, cover the top of the baking dish with aluminum foil so it doesn&#39;t get any darker but will allow the biscuits to keep cooking. 

Allow to cool for a few minutes, top with sliced green onions, then serve!

This Chicken and Biscuit Casserole is cozy, comforting, super versatile, and delicious enough to become a family favorite dinner.

Chicken and Biscuit Casserole

chicken (4.49)

tsp red pepper flakes (0.05)

sage (0.10)

salt (0.02)

tsp black pepper (0.02)

yellow onion, diced (0.37)

garlic, minced (0.16)

carrots, sliced (0.19)

celery, sliced (0.48)

corn (0.47)

Tbsp all-purpose flour (0.02)

chicken broth* (0.18)

buttermilk (0.32)

all-purpose flour (0.12)

tsp baking powder (0.04)

sugar

cheddar cheese (0.62)

Dice the onion; slice the carrots and celery; mince the garlic; and set the vegetables aside.

Add 1  Tbsp of butter to a deep-sided skillet and melt over medium heat. Add the ground chicken to the skillet and season with salt, pepper, red pepper flakes, and sage.

Let the chicken cook, stirring only occasionally to allow time for the chicken to brown. Once fully cooked, remove the chicken from the skillet with a slotted spoon, leaving the extra fat in the pan. If no fat remains, add an additional 1  Tbsp of butter.

After removing the chicken from the skillet, add the diced onion to the skillet. Saute until the onions are translucent. Add chopped carrots, celery, corn, garlic, and a pinch of salt and pepper. Saute the vegetables for about 5 minutes until the carrots are slightly soft.

Break the chicken into smaller pieces and add back to the skillet and stir to combine.

Add 2 Tbsp of butter and 2  Tbsp of flour to the skillet. Stir and cook this mixture for about 2 minutes, continuing to stir until the butter has melted and the flour is coating the vegetables.

Stir in the chicken broth, making sure to dissolve all of the flour and browned bits off the bottom of the skillet. Bring the broth to a simmer, at which point the broth will thicken slightly. Taste the mixture and adjust seasonings if necessary.

Remove the skillet from heat and transfer the mixture to a casserole dish. Set aside.

Casserole Base

Preheat the oven to 425°F.

Add the flour, baking powder, salt, pepper, and sugar to a medium bowl and whisk to combine. Sprinkle grated cheese into dry ingredients and toss to coat.

Melt 2 Tbsp of butter and stir it into the buttermilk. (It’s okay if the mixture curdles.) Fold the buttermilk mixture into the dry ingredients until just combined.

Drop dollops of the biscuit mixture evenly around the top of the casserole.

Cut 1 Tbsp of chilled butter into very small pieces and sprinkle over the biscuits.

Bake the casserole for about 25 minutes or until the biscuits are golden brown.

Biscuit Topping

This Chicken Cobbler recipe features creamy chicken and vegetables with an easy drop biscuit topping. This recipe is perfect for a gluten free dinner idea, and It is pantry staple friendly as well as low carb.

Grandmas Chicken and Biscuit Casserole

Pound, Boneless, Skinless Chicken Breast

Olive Oil

Cloves Garlic, Minced

Salt

Black Pepper

Oregano

Cup Chicken Broth

Cup Whipping Cream

Xanthan Gum

Cups Almond Flour

Baking Powder

Cup Butter

Cup Sour Cream

Baking Soda

Heat a deep oven-proof skillet or dutch oven...

Heat a deep oven-proof skillet or dutch oven over medium high heat with the 1 teaspoon of olive oil.

While pan is heating, slice the chicken into...

While pan is heating, slice the chicken into bite size pieces then place in the hot pan.

Cook 5-7 minutes, stirring occasionally until mostly cooked...

Cook 5-7 minutes, stirring occasionally until mostly cooked through.

Add the oregano, salt, garlic, pepper and vegetables...

Add the oregano, salt, garlic, pepper and vegetables to the pan and cook another 5-7 minutes until the vegetables have softened and are cooked.

slowly pour in the chicken stock and cream.

turn the temperature down to medium low and...

turn the temperature down to medium low and bring the mixture up to a simmer.

push the chicken and vegetable filling to one...

push the chicken and vegetable filling to one side of the pan and, using a whisk, create a small whirlpool in the broth.

While continuing to whisk, slowly sprinkle the xanthan...

While continuing to whisk, slowly sprinkle the xanthan gum into the moving whirl pool until it is all thoroughly incorporated.

Stir the entire mixture all together and let...

Stir the entire mixture all together and let it continue to simmer on low while you make the biscuit filling.

Heat oven to 425° F.

In a large bowl, mix almond flour, salt...

In a large bowl, mix almond flour, salt and baking powder until combined.

Sprinkle in the cold butter cubes and using...

Sprinkle in the cold butter cubes and using a pastry blender, or you hands,  mix the butter pieces into the flour until just small peas sized lumps remain.

In a small bowl, combine the sour cream,...

In a small bowl, combine the sour cream, egg and baking soda. stir well.

Pour the sour cream mixture over the dry...

Pour the sour cream mixture over the dry ingredients and mix well until thoroughly combined and no dry flour pockets remain.

If your skillet is not oven-proof then transfer...

If your skillet is not oven-proof then transfer the chicken filling to an 8x8 casserole dish or baking pan.

Using two spoons, (take one spoon and scoop...

Using two spoons, (take one spoon and scoop a bite size amount of dough, about 2 teaspoons, onto the spoon. Use the back of the second spoon to push the dough off onto the chicken filling.) scoop bite size pieces of biscuit dough on top of the filling.

Repeat until all the dough has been used,...

Repeat until all the dough has been used, dividing the biscuit bites to cover the entire chicken filling.

Place in the preheated oven for 20 minutes...

Place in the preheated oven for 20 minutes or just until the biscuits have cooked and the top is lightly browned.

Serve, and enjoy!

Country Chicken and Biscuits is a classic down-home comfort food dinner!

Country Chicken and Biscuits

half-and-half

carrots

celery

cooked, chicken

peas (not thawed)

Bisquick

buttermilk (or sub with regular milk)

parsley

butter, melted

Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.

In a separate bowl, whisk together chicken broth and half-and-half. Set aside.

Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.

Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.

Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.

PREPARE FILLING:

Use a fork to stir together the Bisquick mix, buttermilk, cheese and parsley until a soft dough forms.

Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.

Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.

Stir together melted butter and garlic powder; brush over warm biscuits and serve.

PREPARE BISCUITS:

https://www.youtube.com/watch?v=QqoYtZ4r1bc

Country Chicken and Biscuits is a classic down-home comfort food dinner! The creamy chicken and vegetables are topped with fluffy, cheesy drop biscuits for a hearty and delicious family-friendly meal. Bake it in a casserole dish and supper is served!

Get the recipe: https://www.theseasonedmom.com/chicken-and-biscuits/

Chicken and Biscuits are a comforting and easy weeknight dinner. Make this classic dish as a casserole and top with buttery Pillsbury Grands!

lb Chicken Breast grilled

tbsp Butter

Onion diced

oz Frozen Peas and Carrots thawed

Frozen Diced Potatoes thawed

Cream of Chicken Condensed Soup

Water

Poultry Seasoning

Grands Flaky Buttermilk Biscuits

tbsp melted Butter

Preheat oven to 400.

Grease a small casserole dish.

Dice chicken into 1/2" cubes.

In a large skillet, melt butter over medium heat.

Cook diced onions until transparent.

Add chicken, water, potatoes, soup, poultry seasoning and peas and carrots.

Stir and cook over medium heat until ingredients are warm (10-15 minutes). If mixture looks too thick, slowly add a little more water until desired consistency is reached.

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Top 7 chicken and biscuits recipes from across the web

The most viewed chicken and biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and Biscuits

Chicken & Biscuits Bake Recipe by T...

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The most viewed chicken and biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine