Duggars Chicken In A Biscuit Recipe 435 Recipes

DUGGAR'S CHICKEN IN A BISCUIT RECIPE - (4.3/5)

Steps:

• In large mixing bowl combine cream of chicken soup with milk, until it is gravy consistency (set aside) In a different bowl combine cheese and shredded chicken. (Break up chicken with fork or fingers until finely shredded) Lightly spray pan with nonstick spray Pour small amount of gravy in bottom of 9X13 baking dish. (Just enough gravy for biscuits not to stick to bottom) Spray counter-top with no-stick spray and thoroughly wash hands Now one by one separate crescent rolls and flatten with fingers until thin but with no holes Fill crescent with chicken and cheese mixture (palm full of mix) and wrap tightly in crescent roll Continue until pan is full or you are out of chicken and cheese mixture Finally pour remained gravy over top and bake for 40-45 mins at 350 degrees Crescent rolls will bubble and some will brown on top if not thoroughly covered with gravy

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.

CHICKEN AND BISCUITS

Steps:

• Make biscuits:
• Put oven rack in middle position and preheat oven to 450°F.
• Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
• Turn dough out onto a floured surface and gently knead 7 or 8 times. (Do not overwork, or biscuits will be tough.) Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares. Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes. Cool to warm on baking sheet on a rack.
• Make chicken in gravy while biscuits bake:
• Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
• Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes. Stir in lemon juice.
• To serve:
• Halve biscuits horizontally and put each bottom half in a shallow bowl. Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.