Cheesy Chicken And Biscuit Bake Recipes

COUNTRY CHICKEN AND BISCUITS

Steps:

• 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.
• 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.

BISQUICK RECIPES: EASY CHICKEN AND BISCUITS CASSEROLE

Steps:

• Preheat the oven to 425°. Spray a 9x13 baking pan liberally with nonstick cooking spray and set aside.

CHICKEN, CHEESE, AND BISCUITS

Steps:

• In a saucepan, heat margarine until hot and bubbly. Add flour, mustard, and sage; stir quickly to combine. Stirring constantly, add milk. Cook and stir until smooth.
• Add bouillon and pepper, and mix well. Reduce heat to low. Cook, stirring occasionally, until mixture is thick, 5 to 10 minutes.
• Stir in the cheese, and cook until melted. Add the chicken, mushrooms, and green beans. Cook until heated through, 3 to 5 minutes.
• Pour chicken mixture into a lightly greased 9x13 inch baking dish. Separate biscuits into 2 layers, making 10 circles. Arrange biscuits over chicken mixture.
• Bake, uncovered, at 400 degrees F (205 degrees C) until biscuits are golden, about 10 to 12 minutes.

CHICKEN BISCUIT BAKE

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.

CHICKEN & BISCUITS BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• 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.
• Cool slightly before serving.
• Enjoy!

EASY CHICKEN AND BISCUITS

Steps:

• Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
• Bake at 400 degrees F for 15 minutes. Stir.
• Cut each biscuit into quarters.
• Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

CHEESY CHICKEN AND BISCUIT BAKE

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.

CHEESY CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 350°F
• Melt the butter in a frying pan over medium heat and add the chopped onion. Sauté until tender.
• Add milk, sour cream, and soup. Heat through.
• Add 1/2 cup cheese and spoon into an 8x8 inch baking dish.
• Lay biscuits side by side on top of the mixture. Sprinkle remaining cheese on top.
• Bake for 20 minutes or until biscuits are golden brown.

CHEESY CHICKEN AND BISCUIT BAKE

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.

CHICKEN AND BISCUIT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
• In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
• Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

CHICKEN N BISCUITS

Steps:

• In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13x9-in. baking dish. Cover and bake at 400° for 15 minutes., Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls onto chicken mixture. , Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.