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.
CHICKEN POTPIE WITH CHEDDAR BISCUIT TOPPING
With chunks of chicken, veggies and a golden biscuit topping, this potpie makes a hearty meal that's as homey as the ones Mom made. -Sala Houtzer, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the first 9 ingredients; bring to a boil. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 457 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 1181mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
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
CHEDDAR BISCUIT CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: unsalted butter, all-purpose flour, milk, rotisserie chicken, frozen pea and carrot, frozen pearl onion, small potato, kosher salt, black pepper, biscuit flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, large egg, shredded cheddar cheese, chives
Provided by Alix Traeger
Categories Dinner
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375ºF (190ºC).
- Make the filling: Melt the butter in a large cast-iron skillet over medium-high heat. Add the the flour and whisk until bubbling.
- Whisk in the milk until smooth, then add the chicken, peas and carrots, pearl onions, potato, salt, and pepper . Stir until everything is well coated, then continue to cook until the filling is bubbling and the liquid has thickened slightly, 7-10 minutes. Remove the pan from the heat.
- Make the biscuits: In a large bowl, stir together the flour, baking powder, baking soda, and salt.
- Using your a fork, your hands, or a pastry cutter, work the butter into the dry ingredients, leaving pea-sized chunks.
- Add the buttermilk and fold with a rubber spatula until a thick dough comes together.
- Turn the dough out onto a lightly floured surface. Bring the dough together into one large mass, then roll out with a rolling pin to about 1 ½-2 inches (4-5 centimeters) thick.
- Using a 2-3-inch (5-7 centimeter) biscuit cutter or small glass dipped in flour, cut out rounds from the dough. Cut out all of the rounds, then place on top of the filling so the dough does not warm too much. Re-roll the dough scraps if needed. You should have about 10 biscuits total.
- Brush tops of the biscuits with the beaten egg and top with cheddar cheese.
- Bake for 25-30 minutes, until the biscuits are golden brown and cooked through. Carefully remove from the oven and let cool for 10 minutes. Garnish with chives before serving.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 71 grams, Fat 38 grams, Fiber 3 grams, Protein 27 grams, Sugar 7 grams
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.
Provided by Pam
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
CHICKEN AND CHEDDAR BISCUITS
This homey comfort-food chicken and veggie dish features easy-prep Cheddar biscuits.
Provided by Busy Mom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 6h30m
Yield 6
Number Of Ingredients 18
Steps:
- Stir potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and black pepper together in a 4-quart slow cooker. Sprinkle tapioca over vegetable mixture and place chicken thighs into the cooker. Pour chicken broth over chicken and vegetables.
- Cover, set cooker to Low, and cook until vegetables and chicken are tender and sauce has thickened, 6 to 7 hours. If preferred, set cooker to High and cook 3 to 3 1/2 hours.
- About 30 minutes before serving time, preheat oven to 450 degrees F (230 degrees C).
- Stir biscuit mix and Cheddar cheese in a bowl until thoroughly combined; mix in milk. Turn dough out onto a floured work surface and knead 10 times. Roll dough out into a 1/2-inch thick circle and cut out biscuits with a floured 3-inch biscuit cutter. Reroll scraps as needed. Arrange biscuits onto an ungreased baking sheet.
- Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.
- While biscuits are baking, remove chicken thighs from slow cooker and let stand until cool enough to handle. Strip meat off the bones and coarsely chop; discard bones. Return chicken meat to the slow cooker; stir in peas and cream cheese until cream cheese has melted and sauce is creamy. Cook for 10 more minutes. Serve with Cheddar biscuits.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 40.7 g, Cholesterol 72.7 mg, Fat 18.8 g, Fiber 4 g, Protein 22.2 g, SaturatedFat 8.1 g, Sodium 798.9 mg, Sugar 5.6 g
More about "chicken cheddar biscuit casserole recipes"
CHICKEN POT PIE CASSEROLE WITH CHEDDAR BISCUIT TOPPING
From thesaltymarshmallow.com
4.9/5 (84)Calories 280 per servingCategory Main Course
- Preheat oven to 400 degrees. Lightly oil a 9x13 inch baking dish, or spray with non stick cooking spray and set aside.
- In a large bowl mix together the flour, baking powder, salt, garlic powder, melted butter and milk. Stir in the shredded cheddar.
CHEDDAR BAY BISCUIT & CHICKEN CASSEROLE – CATHERINE'S …
From catherinesplates.com
4/5 (1)Category Main CourseCuisine American
CHEESY CHICKEN AND BISCUIT CASSEROLE - MY FARMHOUSE …
From myfarmhousetable.com
HOMESTYLE CHICKEN & BISCUITS - CAMPBELL SOUP COMPANY
From campbells.com
CHEDDAR BAY CHICKEN BAKE ⋆ REAL HOUSEMOMS
From realhousemoms.com
FAST AND EASY CHICKEN AND BISCUIT CASSEROLE RECIPE - THE …
From thespruceeats.com
CHEDDAR BAY BISCUIT AND CREAMY CHICKEN CASSEROLE - 12 TOMATOES
From 12tomatoes.com
4.8/5 (10)Estimated Reading Time 2 minsServings 6-8Total Time 1 hr 15 mins
- Start by preparing filling: melt butter and olive oil in a large skillet over medium-high heat and sauté carrots, onion and celery until just tender.
- Add garlic and cook for 1 minute, or until fragrant, then sprinkle flour over the veggies. Stir and cook for 1-2 minutes, or until flour has cooked and has absorbed most of the moisture in the skillet.
- Stir continuously and pour in chicken stock and half-and-half. Add chicken and Worcestershire sauce, then season with salt and pepper.
CHICKEN AND BISCUITS CASSEROLE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
Ratings 64Calories 397 per servingCategory Main Course
CHICKEN NOODLE CASSEROLE | COOKIES AND CUPS
From cookiesandcups.com
CHICKEN POT PIE BUBBLE UP CASSEROLE – EASY DIY RECIPES
From belaya.info
6 BISCUIT-TOPPED CASSEROLES THAT WILL SATISFY ANY CROWD
From southernliving.com
OVERNIGHT FRENCH ONION CHICKEN PASTA BAKE - PLAIN CHICKEN
From plainchicken.com
DELICIOUS (AND QUICK!) CHEESY RANCH-CHICKEN BISCUIT CASSEROLE
From letslassothemoon.com
CREAMY CHEDDAR CHICKEN AND BISCUITS CASSEROLE RECIPE
From foodtalkdaily.com
HOW TO MAKE SLOW-COOKER CHICKEN CASSEROLE | TASTE OF HOME
From tasteofhome.com
24 BISCUIT-TOPPED CASSEROLES WE LOVE - TASTE OF HOME
From tasteofhome.com
CHICKEN & CHEDDAR BISCUIT CASSEROLE RECIPE: HOW TO …
From stage.tasteofhome.com
CREAMY MUSHROOM AND KALE WHITE CHEDDAR BISCUIT PIE
From homechef.com
SLOW COOKER CHICKEN BISCUIT CASSEROLE {CHICKEN BUBBLE UP …
From themagicalslowcooker.com
CHICKEN AND CHEDDAR BISCUIT CASSEROLE RECIPE - PREPARED PANTRY
From blog.preparedpantry.com
PAULA DEEN BREAKFAST CASSEROLE RECIPE - EATING ON A DIME
From eatingonadime.com
10 BEST CAMPBELL CHEDDAR CHEESE SOUP RECIPES | YUMMLY
From yummly.com
CHEDDAR BAY CHICKEN BISCUIT BAKE RECIPE - PILLSBURY.COM
From pillsbury.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love