Different Chicken And Biscuits Recipes

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!

SLOW COOKER CHICKEN & BISCUITS RECIPE BY TASTY

Steps:

• Place the chicken in a 7-quart (6 ½ liters) slow cooker. Sprinkle on salt & pepper.
• Add the veggies and condensed soup, and mix thoroughly.
• Cook on high for 3 hours.
• Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
• Enjoy!

CHICKEN AND BISCUITS

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the vegetables, chicken and cheese; reduce heat to low. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the milk, oil and parsley; stir into dry ingredients just until combined. , Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. , Bake, uncovered, at 375° for 30-40 minutes or until biscuits are lightly browned.

BEST CHICKEN 'N' BISCUITS

Steps:

• Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.

DIFFERENT CHICKEN AND BISCUITS

Steps:

• Chicken:.
• Heat oven to 425°F.
• In a paper bag, mix flour, salt, pepper and paprika.
• Place shortening and butter in a 13 x 9-inch oblong pan and set in oven to melt.
• Shake three-four pieces of chicken at a time in paper bag to coat thoroughly; reserve dredging mixture.
• Place chicken, skin side down, in a single layer in hot shortening/butter mixture.
• Bake for 45 minutes, then turn.
• Biscuits:.
• Meanwhile, make dough for biscuits. Sift together 2 cups flour, baking powder and salt.
• Add shortening and milk and cut in finely.
• Round up on a lightly floured cloth-covered board.
• Knead lightly (about 30 seconds).
• Roll or pat out to 1/4-inch thickness.
• Cut into biscuits.
• Assembly:.
• Drain peach halves and place a whole clove in each.
• After turning chicken, push to one end in pan.
• Place biscuits in a single layer on the other end of the pan.
• Place peach halves on chicken.
• Bake for another 15 minutes or until biscuits are lightly browned and chicken is tender.
• To Make Gravy:.
• Remove chicken, peaches and biscuits to serving platter.
• Add 2 tbs. flour (reserved from dredging mixture) to pan drippings.
• Bring to a boil.
• Add about 1 1/2 cups milk and boil for one minute.

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.