CHEESY CHICKEN AND BISCUIT CASSEROLE
Make and share this Cheesy Chicken and Biscuit Casserole recipe from Food.com.
Provided by Tabicatster
Categories Toddler Friendly
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
CHICKEN N BISCUITS
"This cheesy chicken casserole gets its vibrant color from frozen vegetables and its unique flavor from crumbled bacon," reports Debbie Vannette of Zeeland, Michigan. "The biscuit-topped dish has become a regular at our dinner table since my sister-in-law shared it with us after the birth of our son."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 543 calories, Fat 28g fat (12g saturated fat), Cholesterol 94mg cholesterol, Sodium 1151mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
BISCUIT-TOPPED CHICKEN AND CHEESE CASSEROLE
Solve the midweek dinner dilemma with this cheesy chicken bake made with Bisquick® mix and just five other ingredients.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese.
- In medium bowl, stir Bisquick mix and milk with fork or wire whisk until soft dough forms. Place dough on surface dusted with Bisquick mix. Knead 10 times. Roll into 7 1/2-inch round, 1/2 inch thick. With 2 1/2-inch round cutter, cut 6 biscuits. Place on chicken mixture.
- Bake 20 to 25 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 5 g, TransFat 1 1/2 g
CHICKEN, CHEESE, AND BISCUITS
This a nicely rich and satisfying meal perfect for cooler days. You can substitute broccoli or asparagus for the green beans.
Provided by Jill M.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 42.8 g, Cholesterol 50.2 mg, Fat 20.2 g, Fiber 1.9 g, Protein 23.7 g, SaturatedFat 7.4 g, Sodium 1456.9 mg, Sugar 10.4 g
CHICKEN AND BISCUIT CASSEROLE
A kind of marriage between the traditional chicken pot pie and chicken and dumplings. My family begs me to make this!
Provided by CVERNSMITH
Categories Main Dish Recipes Dumpling Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 48 g, Cholesterol 95.8 mg, Fat 13.2 g, Fiber 2.7 g, Protein 33.5 g, SaturatedFat 6.3 g, Sodium 2014.6 mg, Sugar 7.6 g
CHEESY CHICKEN AND BISCUIT BAKE
An excellent way to use leftover chicken in a creative way! This recipe is easy, quick and tasty! You can reduce the calories and fat by using reduced fat or fat free cream of mushroom or cream of chicken soup,skim milk, reduced fat cheese and only white meat rather than white and dark.
Provided by Kitcharen
Categories Chicken
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 376.8, Fat 19.8, SaturatedFat 6.9, Cholesterol 50.3, Sodium 729.5, Carbohydrate 30.4, Fiber 1.1, Sugar 1.5, Protein 18.6
CHICKEN, RICE, AND BISCUIT CASSEROLE
If you love rice, cream of chicken soup, and biscuits, this is the meal for you. I remember when I was younger and my mother had made something similar to this in a kit. I decided to try to remake it without a kit to how I remember it. It's perfect for those cool rainy days.
Provided by Kristi Brown
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 5
Number Of Ingredients 8
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour just enough water into a large skillet to cover the bottom in a shallow layer; add chicken pieces in a single layer. Season chicken with salt and pepper. Turn heat to medium-high and cook chicken, adding water as needed to keep pan wet, until no longer pink in the center and the juices run clear, 7 to 10 minutes; drain liquid.
- Stir cooked rice, cooked chicken, cream of chicken soup, milk, and Mexican blend cheese together in a casserole dish. Smooth the top of the mixture with the back of a spoon. Arrange biscuit dough over the bottom layer, breaking dough pieces as needed to get maximum coverage and to avoid overlap.
- Bake in preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.
Nutrition Facts : Calories 679.8 calories, Carbohydrate 67.5 g, Cholesterol 95.8 mg, Fat 28.2 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 11.7 g, Sodium 1831.7 mg, Sugar 7.3 g
CHICKEN & CHEDDAR BISCUIT CASSEROLE
I always get rave reviews when I bring this casserole to my son's Cub Scouts meetings. It's the perfect comfort meal after a long day. -Sarah Phillips, East Lansing, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onion, celery and carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 1 minute longer. Stir in flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir over medium heat 4-6 minutes or until thickened. Add chicken., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll dough into a 12x8-in. rectangle. Sprinkle with cheese and peppers. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 1-in.-thick slices. Place slices on top of hot chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole, covered, 40 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 357 calories, Fat 16g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 1081mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
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